Apple Cider Chicken

31 Oct

This is a lovely dish, and though it takes time most is not hands-on so it doesn’t seem like that much work. Adapted from a recipe I found on the Crepes of Wrath blog.

Time: 20 min prep, 90 min cook                 Serves: 6


  • 4 boneless skinless chicken breasts or 6-8 breast fillets
  • sea salt and black pepper, to taste
  • 3 tbsp butter
  • 4 large shallots, thinly sliced or chopped
  • 2 tbsp fresh thyme leaves
  • 1/4 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • 2 cups apple cider
  • 2 tbsp apple cider vinegar
  • 2 cups chicken stock
  • 2 tbsp cornstarch + cold water

How to make it

  • Preheat oven to 350F.
  • Rinse chicken & pat dry. Season on both sides with salt and pepper to taste.
  • Heat a large oven proof skillet over medium high heat. Add 2 tbsp butter. Add chicken and brown on both sides, about 2 minutes per side. Remove to a plate.
  • Add remaining butter to skillet and turn heat to medium. Add shallots and cook, stirring for about 10 minutes until they begin to caramelize.
  • Add thyme, fennel, and red pepper flakes. Stir for 1 minute, then add apple cider. Bring to a boil, then reduce to simmer and cook, stirring occasionally, for 20-25 minutes until liquid has reduced by half.
  • Add chicken stock and vinegar, then add chicken back to skillet and place in oven. Bake for about 30 minutes, until cooked through.
  • When done baking, transfer chicken to a plate and tent with foil. Place skillet over medium heat.
  • Make cornstarch slurry by adding enough cold to create a thin paste. Whisk well to incorporate.
  • Slowly add cornstarch slurry to skillet and bring to simmer. Whisk well to incorporate. Cook, stirring, for 2-3 minutes until thickened.
  • Spoon sauce over chicken to serve.

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