Cider-Braised Chicken Recipe

Name: Cider-Braised Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut in 8 pieces; ¼ cup all-purpose flour; oil; 2 cups hard alcoholic cider; ½ cup tomato sauce; 1 medium leek, sliced; 4 tablespoons heavy cream; 1 bay leaf; salt, to taste; ground black pepper, to taste; chopped parsley (garnish) or chopped chives (garnish)

Servings: persons

1 whole chicken, cut in 8 pieces
¼ cup all-purpose flour
oil
2 cups hard alcoholic cider
½ cup tomato sauce
1 medium leek, sliced
4 tablespoons heavy cream
1 bay leaf
salt, to taste
ground black pepper, to taste
chopped parsley (garnish) or chopped chives (garnish)

1
Dust the chicken with 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).
4
Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
5
Simmer on low heat, partially covered, for 2 hours, stirring occasionally.
6
(I did not cook this long - more like 40 minutes, perhaps my heat was not as low).
7
Add the cream, cook to heat through, and throw on some chopped parsley or chives.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole chicken, cut in 8 pieces, ¼ cup all-purpose flour, oil, 2 cups hard alcoholic cider, and more.

Yes, Cider-Braised Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Braised Chicken

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