Cider-Braised Chicken

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.


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


  1. Heat the oil in a large skillet.
  2. Dust the chicken in the flour 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. 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.
  4. 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)

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One Response to Cider-Braised Chicken

  1. Kay says:

    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.

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