Creamy Apple Cider Chicken

AuthorSylvieCategory, DifficultyIntermediate

This dish celebrates the sweetness and acidity of apples! Crispy juicy chicken thighs are braised with apple wedges, shallots, Sujuk, and herbs in a creamy sauce that has apple cider, apple cider vinegar, and lots of good things! It is best served with a creamy potato mash and a cup of cold cider. Heavenly!

Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 100 g Sujuk, finely chopped
 6 bone-in skin-on chicken thighs, patted dry and cleaned of excess fat
 Salt
 Freshly ground black pepper
 ½ tbsp unsalted butter
 ¾ tbsp chopped sage leaves
 1 ½ tbsp French thyme leaves, plus more for garnish
 3 large shallots, finely sliced
 2 apples, cut into wedges
 2 small garlic gloves, finely sliced
 2 tsp all purpose flour
 330 ml apple cider
 1 tbsp apple cider vinegar
  cup chicken or vegetable stock
 1 ½ tbsp Dijon mustard
 ¼ cup cream
 Mashed potatoes for serving
1

Preheat the oven to 215°C. Place an ovenproof heavy bottomed pan on medium high heat.

2

Place the Sujuk in the hot pan and fry for about 5 minutes, or until lightly browned. Remove the crispy Sujuk onto a plate but keep the pan hot.

3

Generously season the chicken with salt and black pepper. Brown the chicken over medium high heat, starting with the skin side down until golden. Transfer the chicken to a plate and set aside.

4

Melt the butter in the hot pan then add the sage, thyme, shallots, apple wedges, and sauté over medium high heat until the apples start to brown around the edges, about 4 minutes. Lightly season with salt. Add the garlic and cook until fragrant, for 1 minute. Add the flour, and cook for 2 minutes.

5

Turn the heat up and deglaze the pan with the cider, scraping the brown bits from the bottom of the pan. Pour in the vinegar and broth, then stir in the mustard and cream. Return the crispy Sujuk to the pan, then nestle the browned chicken into the apple wedges skin side up, but don't fully submerge them. Don't forget to pour the chicken resting juices into the sauce! Bake in the preheated oven for 20-25 Minutes until the chicken is cooked through. Turn the broiler on for the last 5 minutes to crisp up the chicken skins.

6

Garnish with thyme sprigs and sage, and let it cool for 5 minutes before serving. Serve over creamy mashed potatoes with cold cider. Enjoy!

Ingredients

 100 g Sujuk, finely chopped
 6 bone-in skin-on chicken thighs, patted dry and cleaned of excess fat
 Salt
 Freshly ground black pepper
 ½ tbsp unsalted butter
 ¾ tbsp chopped sage leaves
 1 ½ tbsp French thyme leaves, plus more for garnish
 3 large shallots, finely sliced
 2 apples, cut into wedges
 2 small garlic gloves, finely sliced
 2 tsp all purpose flour
 330 ml apple cider
 1 tbsp apple cider vinegar
  cup chicken or vegetable stock
 1 ½ tbsp Dijon mustard
 ¼ cup cream
 Mashed potatoes for serving

Directions

1

Preheat the oven to 215°C. Place an ovenproof heavy bottomed pan on medium high heat.

2

Place the Sujuk in the hot pan and fry for about 5 minutes, or until lightly browned. Remove the crispy Sujuk onto a plate but keep the pan hot.

3

Generously season the chicken with salt and black pepper. Brown the chicken over medium high heat, starting with the skin side down until golden. Transfer the chicken to a plate and set aside.

4

Melt the butter in the hot pan then add the sage, thyme, shallots, apple wedges, and sauté over medium high heat until the apples start to brown around the edges, about 4 minutes. Lightly season with salt. Add the garlic and cook until fragrant, for 1 minute. Add the flour, and cook for 2 minutes.

5

Turn the heat up and deglaze the pan with the cider, scraping the brown bits from the bottom of the pan. Pour in the vinegar and broth, then stir in the mustard and cream. Return the crispy Sujuk to the pan, then nestle the browned chicken into the apple wedges skin side up, but don't fully submerge them. Don't forget to pour the chicken resting juices into the sauce! Bake in the preheated oven for 20-25 Minutes until the chicken is cooked through. Turn the broiler on for the last 5 minutes to crisp up the chicken skins.

6

Garnish with thyme sprigs and sage, and let it cool for 5 minutes before serving. Serve over creamy mashed potatoes with cold cider. Enjoy!

Creamy Apple Cider Chicken
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