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Braised Chicken with Cinnamon & Hard Apple Cider just roasted in cobalt blue round roasting pan

Braised Chicken with Cinnamon & Hard Apple Cider

This tangy, sweet and savory chicken with a touch of spice combines the best of apples and chicken in one easy and most of all tender chicken dinner you can serve your family all year round.

Course Main Course
Cuisine American
Keyword braised chicken
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 tsp cinnamon
  • 1 tsp minced garlic
  • 2 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1 tsp coarse ground pepper
  • 2 12 oz bottles of hard apple cider
  • 4 bone in, skin on chicken thighs
  • 4 chicken legs
  • 3 tbsp olive oil
  • 3 large apples cored and quartered and sliced again
  • 1 large yellow or white onion, large chop
  • 6 sprigs Thyme, tied into a bundle
  • 1 1/2 tbsp corn starch dissolved in 1/4 cup cold water

Instructions

  1. In a medium bowl whisk together the cinnamon, garlic, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, smoked paprika, cayenne pepper and hard apple cider and set aside

  2. Pat chicken dry and season both sides with 1/2 tsp salt and 1/2 tsp pepper

  3. Preheat oven to 450 degrees

  4. Add oil to the braising pan over medium/high heat and let heat up for a couple of minutes, add the thighs skin side down and cook until deep golden brown, about 4 minutes per side, transfer to a plat and brown the chicken legs 4 minutes per side, leave the chicken legs in the pan and the heat on

  5. Add half the onions and apples between the legs along with the thyme bundle and lay the thighs on top of that and add the remaining apples and onions

  6. Ladle the seasoned hard apple cider over the chicken and cook for 4 to 5 minutes on the stove top or just until it starts to bubble around the edges of the plan

  7. Place in the preheated oven uncovered for 40 to 45 minutes until cooked through, if your braiser or Dutch oven is on the small side, halfway through roasting, move the chicken pieces around with tongs so they cook evenly, I used a 5 quart braiser so my pan was a bit full

  8. Remove chicken from the oven, take the chicken out with tongs and place on a serving platter reserving the braising liquid and with a slotted spoon, strain some apple and onion pieces and place on platter with the chicken and cover platter with foil

  9. Return pan to the stovetop on medium high heat and add the cornstarch/water mixture and whisk constantly for about 3 minutes or until the braising liquid has thickened to a nice sauce, spoon sauce over chicken and serve. Serves 4 to 6 people

  10. This dish is fabulous served over mashed potatoes, rice or pasta to soak up all that beautiful sauce...liquid gold

Recipe Notes

I used 4 thighs and 4 legs since that's what I had on hand, you can use whatever chicken part you like but make sure it's bone in and skin on

Special Equipment: 6 quart heavy cast iron braiser, Dutch oven or deep cast iron skillet