Apple Cider Chicken

If you love apple cider and are looking for a quick and easy dish during the fall, this chicken recipe might fit the bill.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 412kcal

Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down. Cook undisturbed for about 8-10 minutes, or until the skin is browned and the chicken easily releases from the skillet. Flip and cook for another minute. Remove and set aside.
Reduce heat to medium and add butter. Add the onion and apples and cook for 5-7 minutes or until translucent. Add garlic and sage and cook for another 30 seconds. Next, add the flour and whisk until it is absorbed, about 1 minute. Add the apple cider, heavy cream and chicken stock to deglaze the pan. Bring sauce to boil then reduce to simmer.
Return chicken to skillet, skin-side up and spoon some of the sauce over it. Bake for about 10 minutes or until cooked through, spooning some sauce over the chicken halfway through.
Once ready, turn the broiler on and broil until the skin is golden brown and sauce is bubbling, about 1-2 minutes.

Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
If using dried sage, use ⅓ of the amount as it is more potent.
Do not flip the chicken until it releases itself from the skillet. That is how you know the skin is crispy.
Use your favorite apples, from Honeycrisp to Gala to Fuji.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.