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10.13.15 Apple Cider Braised Chicken

10.13.15 Apple Cider Braised Chicken

This is the sort of dish that just screams fall. Because, I’m just going to say it, at this point, I’m ready for some fall weather. There’s something so cozy about cool nights, roaring fires, crunchy leaves, and steaming mugs of hot tea and apple cider. I know, I know. In a few months, I’ll be so over it, it won’t even be funny. But for now, the woodpile is stocked, the boots and sweaters are coming out of the back of the closet, and after a summer of sitting mostly idle, my trusty teapot is back in action.


The other thing that inevitably comes with cool fall weather is slow cooking. Warming, delicious things like soups and chilis. Or something like this beautifully braised chicken I recently made.

There’s something wonderful that happens when you slowly cook down chicken legs and thighs in a sweet-savory broth of cippolini onions, garlic, fresh rosemary, and apple cider. The sauce thickens wonderfully, the meat becomes so tender, it practically falls off the bone, and you’re left with one super satisfying dish; perfect for warding off that fall chill in the air.

Oh, and did I mention just how awesome your house will smell while this is cooking? As if you needed more reasons to make this dish. And for the record, let me just say that you’re definitely going to want to serve this atop a big fluffy pile of mashed potatoes. Trust me on this one.

Apple Cider Braised Chicken

serves 4

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 ½ lbs bone-in, skin-on chicken legs and/or thighs
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup thinly sliced onion (I used 3 smallish cippolini onions)
  • 2 garlic cloves, minced
  • 2 Tbsp flour
  • ¼ cup apple cider vinegar
  • 1 cup chicken stock
  • 1 cup apple cider
  • 3 sprigs fresh rosemary


1. In a large, high-sided pan, heat the butter and olive oil over medium heat. Season both sides of the chicken pieces evenly with the salt and pepper, then add to the pan, skin side down.

2. Cook chicken until skin is golden, about 5-7 minutes. Flip chicken pieces, and cook for an additional 2-3 minutes on the other side. Remove chicken pieces from the pan, and set aside.

3. Add the onion and garlic to the pan and cook, stirring often, until onion is soft and fragrant, about 3-4 minutes. Add the flour and cook for an additional 1 minute.

4. Pour in the apple cider vinegar and stir quickly, scraping up any browned bits on the bottom of the pan. After about 30 seconds, add the chicken stock and apple cider.

5. Bring to a boil, then reduce heat to low and simmer. Add the chicken pieces back to the pan, as well as the rosemary sprigs (it’s a good idea to tie them together with kitchen twine so they’re easier to fish out at the end). Cover pan, and simmer for 30 minutes.

6. Remove cover from pan, flip chicken pieces, and continue to simmer, uncovered, until chicken is very tender, about 30 minutes more. Serve immediately atop mashed potatoes.

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