Cider-Braised Chicken

I love cooking with cider. It’s a little sweeter than wine and gives refreshing apple tones. Last summer I met John, the cider maker from Tideview Cider in Nova Scotia, who let me sample the apple and pear brews. The Heritage Dry is my favorite.

So here’s a recipe for a cider braised chicken. I’m fortunate to live near Pandora Farm, a small family farm which raises chickens in a very decent manner. And for the tomato sauce, I used some that we jarred this summer. Boy, is it going fast.

Enjoy this chicken with a glass of the same cider used to cook it.

How to Make Cider-Braised Chicken

Instructions for Simple Tomato Sauce:

1. Heat olive oil in a saucepan over medium heat.
2. Add chopped onions and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute.
4. Stir in the crushed tomatoes, and season with salt and pepper.
5. Simmer for 15-20 minutes, stirring occasionally, until thickened.
6. Use as directed in the recipe, or substitute with your favorite store-bought tomato sauce.

1. Prepare the Chicken:

• Begin by dusting the chicken pieces with flour. This will help create a golden crust when searing.

2. Sear the Chicken:

• In a large skillet, heat the sunflower or grapeseed oil over medium-high heat. Once hot, add the chicken pieces. Sear each side for about 3-4 minutes until they are golden brown. Be sure not to overcrowd the pan; sear in batches if necessary.

3. Deglaze the Pan:

• After searing the chicken, transfer the pieces to a medium-sized pot. Return the skillet to the stove and pour in 1 cup of the cider. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Let the cider simmer for about 1 minute.

4. Begin the Braise:

• Pour the deglazed cider over the chicken in the pot. Add the remaining 1 cup of cider, the sliced leek, tomato sauce, and bay leaf. Stir gently to combine.

5. Simmer the Chicken:

• Cover the pot halfway with a lid and simmer on low heat for 2 hours. Stir occasionally to ensure the chicken cooks evenly and the flavors meld together.

6. Finish the Sauce:

• After 2 hours, stir in the heavy cream. If you prefer a thicker sauce, increase the heat slightly and let it simmer uncovered until it reduces to your desired consistency.

7. Garnish and Serve:

• Once the chicken is fully cooked and the sauce is to your liking, remove from heat. Garnish with chopped parsley or chives if desired, and serve hot.

Recipe Notes:

• Choosing Cider: Use a good-quality apple cider for the best flavor. Avoid using apple cider vinegar as it is too acidic for this recipe.
• Tomato Sauce Alternatives: If you’re in a rush, feel free to use your favorite store-bought tomato sauce instead of making it from scratch. You can also use plain crushed tomatoes, although the flavor will be a little less deep.
• Leek Substitutes: If leeks are unavailable, you can substitute with onions or shallots for a similar flavor profile.

Cider-Braised Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Bryan Picard
• Total Time: 135 minutes
• Yield: Serves 4
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Fall-apart tender chicken in a sweet and savory apple cider braise. Perfect for a cozy weeknight dinner.

---

Ingredients

Units USM Scale 1x2x3x

• 1 whole chicken, cut into 8 pieces
• 1/4 cup flour
• 2 cups (475 ml) apple cider
• 1/2 cup tomato sauce
• 1 medium leek, sliced
• 4 tbsp (60 ml) sunflower or grapeseed oil
• 4 tbsp (60 ml) heavy cream
• 1 bay leaf
• Salt and ground black pepper
• Chopped parsley or chives for garnish
• 14 oz (411 g) crushed tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• Salt and pepper

---

Instructions

1. Heat olive oil in a saucepan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute.
3. Stir in the crushed tomatoes, and season with salt and pepper.
4. Simmer for 15-20 minutes, stirring occasionally, until thickened.
5. Prepare the Chicken:
6. Dust the chicken pieces with flour to help create a golden crust when searing.
7. Sear the Chicken:
8. In a large skillet, heat sunflower or grapeseed oil over medium-high heat. Once hot, add the chicken pieces and sear each side for about 3-4 minutes until golden brown. Sear in batches if necessary to avoid overcrowding the pan.
9. Deglaze the Pan:
10. Transfer the seared chicken to a medium-sized pot. Return the skillet to the stove and pour in 1 cup of cider. Scrape the bottom of the pan with a wooden spoon to release any browned bits and let the cider simmer for about 1 minute.
11. Begin the Braise:
12. Pour the deglazed cider over the chicken in the pot. Add the remaining 1 cup of cider, the sliced leek, tomato sauce, and bay leaf. Stir gently to combine.
13. Simmer the Chicken:
14. Cover the pot halfway with a lid and simmer on low heat for 2 hours, stirring occasionally to ensure even cooking and melding of flavors.
15. Finish the Sauce:
16. After 2 hours, stir in the heavy cream. For a thicker sauce, increase the heat slightly and simmer uncovered until it reduces to your desired consistency.
17. Garnish and Serve:
18. Once the chicken is fully cooked and the sauce is to your liking, remove from heat. Garnish with chopped parsley or chives if desired, and serve hot.

Notes

• For a richer flavor, use a dry cider instead of a sweet one.
• Bone-in, skin-on chicken thighs can be substituted for the whole chicken; adjust cooking time as needed.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15
• Sodium: 600
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 3
• Protein: 35
• Cholesterol: 150

If You Liked This Recipe, You’ll Love These

• Spinach Artichoke Chicken Bake
• Milanesa de Pollo
• Stuffed Cabbage Rolls
• Thai Peanut Chicken Stir-Fry
• Chicken and Dumplings