Cider-Braised Chicken

This delicious cider braised chicken, has refreshing apple tones and fall-apart-juicy chicken meat. Enjoy with a glass of the same cider used to cook it.

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.

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

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5 from 7 reviews

• Author: Bryan Picard
• Total Time: 2 hours 35 minutes
• Yield: 4 servings 1x

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Description

This delicious cider braised chicken, has refreshing apple tones and fall-apart-juicy chicken meat. Enjoy with a glass of the same cider used to cook it.

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Ingredients

Units USM Scale 1x2x3x

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 1/4 cup (30 g) flour
• 2 cups (475 ml) apple cider
• 1/2 cup (120 ml) tomato sauce (see simple tomato sauce recipe below)
• 1 medium leek, sliced
• 4 tablespoons (60 ml) sunflower or grapeseed oil
• 4 tablespoons (60 ml) heavy cream
• 1 bay leaf
• Salt and ground black pepper, to taste
• Chopped parsley or chives for garnish (optional)

Simple Tomato Sauce:

• 1 can (14.5 oz or 411 g) crushed tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• Salt and pepper, to taste

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Instructions

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.

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 that won’t give the dish as deep of a flavor.
• Leek Substitutes: If leeks are unavailable, you can substitute with onions or shallots for a similar flavor profile.

• Prep Time: 20 mins
• Cook Time: 135 mins
• Category: Main Course
• Method: Braising
• Cuisine: French American

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 6g
• Sodium: 680mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 135mg