Description
Fall-apart tender chicken in a sweet and savory apple cider braise. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 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
- Heat olive oil in a saucepan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the crushed tomatoes, and season with salt and pepper.
- Simmer for 15-20 minutes, stirring occasionally, until thickened.
- Prepare the Chicken:
- Dust the chicken pieces with flour to help create a golden crust when searing.
- Sear the Chicken:
- 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.
- Deglaze the Pan:
- 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.
- 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.
- Simmer the Chicken:
- 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.
- Finish the Sauce:
- 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.
- 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
- 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