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Cider-Braised Chicken

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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
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