Cider Braised Chicken (Edit recipe)

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.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	558
Fat:	31 g
Carbohydrates:	8 g
Protein:	56 g
Cholesterol:	234 g
Sodium:	528 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

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

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Process

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.