Now Reading
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.

See Also

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cider-Braised Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Bryan Picard
  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x


  • 1 whole chicken, cut in 8 pieces
  • 2 cups cider
  • 1/2 cup tomato sauce
  • 1 medium leek, sliced
  • 4 tablespoons sunflower or grapeseed oil
  • 4 tablespoons heavy cream
  • 1/4 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.
  • Prep Time: 20 mins
  • Cook Time: 2 hours


View Comments (6)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top