apple cider chicken

Chicken and sage wrapped chicken tenders served with an apple cider gravy. 30 minute dinner!

Whole30 + Keto Creamy Apple Cider Prosciutto Wrapped Chicken

chicken tenders (or 4 chicken breast

prosciutto

sage leaves (at least 16)

salt black pepper

olive oil

shallots (finely chopped)

garlic (grated

bone broth

apple cider vinegar

tapioca starch

monk fruit (see notes for Whole30)

dijon mustard

heavy cream (see notes for dairy free/Whole30)

Set up your chicken wrapping station. Season each chicken tender with kosher salt + pepper. Top each chicken tender with 2 or more fresh sage leaves, then wrap in 1 slice of prosciutto. Set aside on a plate and repeat with all the chicken tenders.

Heat your cast iron skillet over medium heat for 5 minutes.

In a mason jar or large mixing glass, combine the bone broth, apple cider vinegar, tapioca starch, monk fruit + dijon mustard. Stir to fully combine. Set aside.

When the pan is warm, add in the olive oil. Brown the prosciutto wrapped chicken tenders for about 3-5 minutes per side until golden brown. Depending on the size of your skillet, you may need to do this in batches. Transfer the cooked chicken to a plate.

In the same pan, add the shallots and a pinch of kosher salt. Cook for 1-2 minutes until soft, scraping up any brown bits from the bottom of the pan. Add in the garlic and cook for 30 seconds until fragrant.

Pour the bone broth apple cider mixture on top of the shallot mixture, whisking constantly to remove any lumps. Bring to a simmer, which will activate the tapioca starch to thicken. Reduce the heat to low. Add in the heavy cream, then season to taste with kosher salt + black pepper. You can also add in more apple cider vinegar/monk fruit/heavy cream to taste as well. Add the chicken back in to the skillet with the gravy to warm for 1 minute.

Serve the chicken warm, topped with the creamy apple cider gravy. I love serving this with my mashed cauliflower and roasted brussels sprouts.

Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

https://www.youtube.com/watch?v=9un5UrvvxEM

Whole30 + Keto Creamy Apple Cider Prosciutto Wrapped Chicken Recipe + Video - 3g net carbs! Chicken and sage wrapped chicken tenders served with an apple cider gravy. 30 minute dinner! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

FULL PRINTABLE RECIPE: https://www.tasteslovely.com/whole30-keto-creamy-apple-cider-prosciutto-wrapped-chicken/

INSTAGRAM: https://www.instagram.com/tasteslovely/ 

PRODUCTS USED: 

Organic bamboo cutting board: https://rstyle.me/+HTFlS6XxaR1EI--uVPKTKg 
Cast iron skillet: https://rstyle.me/+njFb62_pmiJe1-nup9e3lw

This delicious apple cider chicken is braised with apples and onions. The perfect recipe for fall!

Apple Cider Braised Chicken Thighs

avocado oil (divided)

chicken thighs (bone-in, skin-on)

salt

black pepper

garlic powder

onion powder

apples

red onion (thinly sliced, or yellow onion)

Herbs de Provence (seasoning blend)

garlic

apple cider

chicken stock (low sodium, or chicken broth)

dry white wine (or white cooking wine)

herbs (like fresh parsley, fresh rosemary or thyme leaves)

Pat chicken thighs dry with a paper towel.

Season chicken thighs with salt, pepper, garlic powder and onion powder. Rub into the skin.

Sear the chicken: In a large, hot skillet or cast-iron pan, add 1 tablespoon or the avocado oil or vegetable oil. Place chicken thighs skin side down and sear on medium high heat until skin becomes golden brown. Sear on for about 7 minutes on the skin side, and 5 minutes on the fleshy back side. This step is to give the chicken a golden brown, crispy crust and start the cooking process.

Lower heat to medium. Remove seared chicken thighs and allow them to rest on a plate. Leave chicken juices in the pan. Add remaining 1 tablespoon avocado oil and allow to heat.

Sauté apples and onions: Add apples, onion slices and herb blend to the pan. Sauté for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken. Right before adding the liquids, add minced garlic and quickly sauté for 30 seconds.

Braise: Pour chicken stock, cider and wine into the pan, stir well to combine.

Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes, covered.

Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit in the thickest part of the chicken thigh. 

Serve warm.

New Favorite! Thank you so much for sharing this recipe!

It is an easy to follow recipe that works!

This has so much flavor. And the chicken came out so tender and juicy. Delicious!

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