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Cider-Braised Chicken

Cider-Braised Chicken

Enjoy this delicious braised chicken with a glass of the same cider used to cook it.
By Bryan Pickard

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.

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

5.0 from 1 reviews
Cider-Braised Chicken
Prep Time
Cook Time
Total Time
Recipe Type: main course
Serves: 4
  • 1 whole chicken, cut in 8 pieces
  • 2 cups cider
  • ½ cup tomato sauce
  • 1 medium leek, sliced
  • 4 tablespoons sunflower or grapeseed oil
  • 4 tablespoons heavy cream
  • ¼ cup flour
  • 1 bay leaf
  • salt + ground black pepper
  1. Dust the chicken in the flour.
  2. Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
  3. Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
  4. Simmer on low heat, half-covered for 2 hours, stirring occasionally.
  5. Add the cream. If you want the sauce to be thicker, low-boil until the sauce reduces.
  6. Throw on some chopped parsley or chives.

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