Cider-Braised Chicken
This rustic chicken dish is inspired by a love of cooking with cider. A great recipe for entertaining – it can be made ahead of time and left to simmer away on the stove all afternoon filling your house with amazing aromas.
Ingredients
| 1 | whole chicken, cut in 8 pieces |
| 2 cups | hard cider* |
| 1/2 cup | tomato sauce |
| 1 | medium leek, sliced |
| 4 tbsp | sunflower or grapeseed oil |
| 4 tbsp | heavy cream |
| 1/4 cup | flour |
| 1 | bay leaf |
| Add: | salt & pepper |
Directions
- Heat the oil in a large skillet.
- Dust the chicken in the flour sear the chicken pieces for a few minutes on each side until they are golden brown.
- Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider. Allow to simmer for 1 minute. Add this to the chicken with the rest of the cider, leek, tomato sauce and bay leaf. Simmmer on low heat, half-covered for at least 2 hours, stirring occasionally.
- Add the cream. If you want the sauce to be thicker, low-boil until the sauce reduces. Taste and season with salt and pepper.
Finish with some fresh chopped chives, tarragon, or parsley.
Source Guide:
*Purchase hard cider from: Noggins Corner Farm Market or Annapolis Cider Company
Recipe provided by: Chanterelle Country Inn & Cottages (Chef Bryan Picard)
Love this recipe Thanks for posting! Want to try this but need some info on hard cider! What is it and where can I buy it.