Season the chicken pieces with salt and pepper. In a skillet, heat olive oil over medium heat. Turn the pieces of chicken over regularly so they don’t stick to the skillet. Cook for 10 minutes.
Brew 250 ml (8 oz) of Green Mountain™ Hot Apple Cider Mix with your Keurig® coffee maker.
Add the Hot Apple Cider and the chicken broth to the chicken pieces in the already hot skillet. Cook for 20 minutes over low heat.
While the chicken is cooking, melt the butter in another skillet over medium heat. Add the cinnamon and the apples. Cook for 15 to 18 minutes, and stir occasionally. Once the apples are caramelized, remove them from the skillet into a bowl and set it aside.
Extract the cooked pieces of chicken from the skillet, and set it aside in a dish. Keep warm.
Pour the cream into the skillet and stir with the chicken broth and reduce the heat to low for 2 to 3 minutes until the sauce thickens. Use cornstarch to thicken, as needed.
Add the chicken back into the sauce and simmer for 5 minutes, basting often.
Place the chicken in a serving dish. Top with caramelized apples, spoon sauce over the top and serve.
Preheat oven to 180° (350°F). Apply a light coating of cooking spray to a Bundt pan.
In a medium-sized bowl, add the flour, baking soda, salt and spices. Mix well with a fork.
Brew 125 ml (4 oz) of Green Mountain™ Hot Apple Cider Mix with your Keurig® coffee maker.
In a large bowl, mix the butter with the sugar using an electric mixer. Add the molasses, egg and Green Mountain™ Hot Apple Cider. Mix well.
At low speed, mix in the buttermilk and flour in three steps, alternating between the two and finishing with the flour. Mix well. Scrape the sides of the bowl as needed. Pour the mixture in the greased mould and smooth the top.
Bake in the centre of the oven until a toothpick can be inserted into the loaf and come out clean (30 to 40 minutes). Let it cool in the mould for 10 minutes, Run a knife along the edges to loosen the loaf and turn mould over to drop the loaf onto a cooling rack.