Braised Chicken with Apples & Cider
![Basquing in the Autumn Sun—Fall Recipes from Seattle’s Cannelle et Vanille: Braised Chicken with Apples & Cider (1219) Braised Chicken with Apples & Cider](https://www.sunset.com/wp-content/uploads/4_3_horizontal_inbody_900x506/aran-goyoaga-braised-chicken-apples-pr-61497-1219.jpg)
Basque-style cider is drier and funkier than American hard ciders. Isastegi Sidra is a classic brand and is available throughout the U.S.
Serves 6
How to Make It
Heat olive oil in a large pan with a lid over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown on all sides, about 6 minutes per side. Remove chicken to a plate.
Reduce heat to medium and add the leek, shallot, garlic, and thyme to the pan. Stir and scrape up any brown bits and cook until vegetables are tender, about 5 minutes. Add cider and tarragon, stir, and return chicken to the pan. Add apples, cover, and cook for 25 minutes. Uncover, increase heat to high, and reduce liquid until the apples caramelize, 3–5 minutes. Sprinkle with the parsley and serve.
Ingredients
Directions
Heat olive oil in a large pan with a lid over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown on all sides, about 6 minutes per side. Remove chicken to a plate.
Reduce heat to medium and add the leek, shallot, garlic, and thyme to the pan. Stir and scrape up any brown bits and cook until vegetables are tender, about 5 minutes. Add cider and tarragon, stir, and return chicken to the pan. Add apples, cover, and cook for 25 minutes. Uncover, increase heat to high, and reduce liquid until the apples caramelize, 3–5 minutes. Sprinkle with the parsley and serve.