Apple Cider Braised Chicken

apple cider braised chicken

I’m unbelievably excited to share this recipe for apple cider braised chicken today! This recipe has been in the works for two years now. It was inspired by a dinner my aunt made one time when I was visiting her in New England in the fall. I was describing it to my parents recently, and they asked me why I didn’t just get the recipe from her. I think it was one of those things where she just went on instinct and put some things together, so I’ve spent the last few falls trying to recreate my memory of the recipe. I finally nailed it a few weeks ago, and it’s one of Greg’s and my favorite dishes this fall.

It has a long cook time, but most of it is just roasting in the oven. The active time is pretty quick, and it all comes together in one pan, so it’s actually a pretty easy dinner recipe.

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Apple Cider Braised Chicken

Prep Time15 mins
Cook Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: apple, apple cider, bacon, chicken, potato
Servings: 4
Author: Erica

Ingredients

  • 5 slices bacon, cut into small pieces
  • 2 tbsp butter
  • 3 chicken breasts
  • 1 medium yellow onion, diced
  • 2 tbsp flour
  • 4 cloves garlic, minced
  • 2 cups apple cider
  • 1 cup chicken or vegetable broth
  • 1 tbsp rosemary
  • 1 tbps thyme
  • 1 pound potatoes, cut into 1 inch cubes
  • 2 apples, different varieties
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 400°F.
  • Prep your chicken breasts by sprinkling salt on each side. Leave to sit while you cook the bacon.
  • In a dutch oven with lid, cook the bacon pieces until starting to brown. Remove to a plate.
  • Add the butter and let it melt, then add the chicken breasts. Cook until the first side starts to brown, then flip it and cook until the other side browns, about 5 minutes per side. Remove to the plate with the bacon.
  • Add the diced onion and a pinch of salt to the pan and cook until it starts to soften, about four minutes. Add the flour and garlic to the pot and toss it to coat the onions, then cook one more minute.
  • Add the cider, broth, rosemary, thyme, and a pinch of salt and pepper to the pot. Stir to combine and dissolve the flour.
  • Stir in the apples and potatoes, then add the chicken breasts. Make sure the chicken is tucked down into the pot so it's almost submerged in the cooking liquid. Add the bacon on top.
  • Bake for 2-2/12 hours until chicken is cooked through and falls apart easily when poked with a fork.

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