Cider Braised Chicken (Edit recipe)

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I am super excited to share this cider braised chicken recipe. It is basically the essence of fall flavors with the cider, rosemary and carrots.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 4

Ingredients

2 tsp Extra Virgin Olive Oil
2.5 lb Chicken Drumstick, Skin On
0.5 tsp Sea Salt
0.5 tsp Black Peppercorns, Ground Fresh
1 Tbsp Ghee, or grass-fed butter
2 Tbsp Rosemary, Fresh, chopped
8 whole Garlic, chopped
3 whole Carrots, sliced diagonally
1 tsp Oregano, Dried
1.5 cup Hard Apple Cider

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425.
Heat olive oil in a large ovenproof skillet or cast iron pan over medium-high heat.
Pat the drumsticks dry with a paper towel and sprinkle with salt and pepper.
Place the chicken in the hot skillet and brown the skin. Approximately 2-3 minutes a side and then take the chicken out of the pan and place on a plate.
Melt the butter in the skillet and add the fresh rosemary, garlic, carrots and oregano.
Simmer the butter mixture for about 2 minutes and then add the cider.
Bring the cider to a boil and add the drumsticks back in to the pan.
Place the skillet in the oven and bake for about 20 minutes or until chicken reaches 165 degrees.

Notes

I prefer to use an alcoholic apple cider that is dry. Sometimes they are labeled that way or you can look for the one with the least amount of sugar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	566
Fat:	31 g
Carbohydrates:	10 g
Protein:	56 g
Cholesterol:	234 g
Sodium:	530 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.