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Recipes - Cider Braised Chicken

Recipe Name

Cider-Braised Chicken

 Submitted by gisellebutt
Recipe Description Either white or dark meat will work. Plain brandy, cognac or Calvados (a French Brandy) can be used in place of the apple brandy.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 25 Cook Time (minutes) 25 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
pounds, rawbone-in, skin-on chicken pieces
1
tablespoonOil, canola
1
dashsalt and pepper per chicken piece
1
medium (2-1/2" dia)Onion, minced (about 1 cup)
2
clovegarlic cloves, minced
2
teaspoonsthyme, fresh, minced
2
teaspoonsunbleached, all-purpose flour
1
medium (2-3/4" dia) (approx 3 per lb)Golden Delicious Apple, peeled, cored and diced
1
cupapple cider
1
teaspoonapple cider vinegar
Steps
Sequence Step
1Preheat oven to 450 degrees. Adjust rack to middle. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in an oven-safe skillet over medium high heat until smoking. Cook chicken, skin side down until golden brown. Flip and cook other side 5 minutes. Transfer to a plate.
2Pour off all but 1 tablespoon of fat from the skillet. Add onion and cook until soft. Stir in garlic, thyme and flour. Cook, stirring frequentlyuntil fragrant and flour is absorbed. Add the apple, cider and three tablespoons of apple brandy. Bring to a boil.
3Nestle chicken, skin side up, into sauce and roast until breats register 160-165 degrees, and drumsticks/thighs 175 degrees. Transfer chicken to a platter. Stir the vinegar and 1 tablespoon of apple brandy into the sauce. Season with salt and pepper. Serve, passing the sauce.






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