1/1 Photo of Cider-Braised Chicken
2 hrs 20 mins
From a blog called The Bite House. I need to remember to pick up a bottle of dry hard cider next time I'm out and about. The picture on the blog looks particularly appealing. I think this would be delicious with potatoes, rice, barley and a green vegetable. The recipe was rewritten slightly for clarity. Update: I used four chicken thighs, and pretty much all the sauce ingredients and did not cook anywhere as long.
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Units: US | Metric
- 1Dust the chicken with the flour.
- 2Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
- 3Transfer 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.
- 4Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low).
- 5Add the cream, cook to heat through, and throw on some chopped parsley or chives.
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Nutritional Facts for Cider-Braised Chicken
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 822.6
- Calories from Fat 528
- Total Fat 58.6 g
- Saturated Fat 18.6 g
- Cholesterol 264.3 mg
- Sodium 397.9 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 1.0 g
- Sugars 2.2 g
- Protein 59.1 g
The following items or measurements are not included:
hard alcoholic cider