Cider Braised Chicken

Using apple cider to braise meats produces a flavorful and versatile dish. Double this recipe and freeze a batch! Just 15 minutes of prep, and the oven does all the work in this wintertime classic. 

 

Serves 4

 

INGREDIENTS

 

• 2 pounds or 4-6 chicken thighs (bone-in and skin-on)

• 2 tablespoons olive oil

• 2 teaspoons salt

• 1 onion, thinly sliced

• 4 garlic cloves, minced

• 2 teaspoons dried thyme

• 1 tablespoon coriander seeds, ground

• 1 cinnamon stick

• 2 tablespoons flour

• 1 cup of chicken or vegetable stock

• 1 cup SAUK FARM APPLE CIDER

• ½ cup SAUK FARM APPLE VERJUS*

• 1 apple, ¼” thick slices

• ¼ cup fresh parsley

 

 

PREPARATION

 

Heat the oven to 375°F.

 

1. Over medium heat, heat the olive oil in a large Dutch oven or cast-iron enamel pot.

​

2. Meanwhile, rub 1 teaspoon of salt over the chicken thighs and place skin-side down in the pot. Brown each side for 3-4 minutes.

​

3. Remove the chicken and set aside.