Description
Simmering French Apple Cider Chicken brings Normandy’s rustic charm straight to your dinner table. Tender chicken breasts bathed in sweet-tangy apple cider create a simple yet elegant meal your family will savor.
Ingredients
Scale
Main Ingredients:
- 4 bone-in, skin-on chicken quarters
- 2 crisp apples
- 350 ml apple cider
- 125 ml chicken stock
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon Dijon mustard
Seasonings and Herbs:
- 2 teaspoons fresh thyme leaves
- Salt
- Freshly ground black pepper
- 1 tablespoon apple cider vinegar (optional)
Instructions
- Season 4 chicken quarters generously with salt and pepper. Pat the skin completely dry to ensure a perfect golden-brown sear.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Carefully place chicken quarters skin-side down and sear for 5-7 minutes until skin turns crispy and golden.
- Flip chicken and cook an additional 3-4 minutes. Transfer chicken to a clean plate, keeping the delicious browned skin intact.
- Reduce heat to medium. Sauté 1 thinly sliced medium onion in the same skillet for 6-8 minutes until edges turn golden and caramelized.
- Add 3 minced garlic cloves and 2 teaspoons fresh thyme leaves. Stir constantly for 45-60 seconds until fragrant, being careful not to burn the garlic.
- Add 2 sliced crisp apples to the skillet. Cook for 3-4 minutes until apples start to soften and develop light caramelization.
- Whisk 1 tablespoon Dijon mustard into the skillet. Pour 1½ cups unsweetened apple cider and ½ cup chicken stock, scraping all browned bits from the pan’s bottom.
- Gently return chicken quarters to the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches 165°F internal temperature.
- Uncover the skillet during the final 5-10 minutes to reduce and thicken the sauce. Optional: Add 1 tablespoon apple cider vinegar for brightness.
- Transfer chicken to serving plates. Spoon the luscious apple-onion sauce generously over the meat. Serve immediately with crusty bread or roasted vegetables.
Notes
- Use a heavy-bottomed skillet to ensure even searing and prevent burning the chicken’s skin.
- Let the chicken rest before searing to help it develop a crispy, golden-brown exterior with maximum flavor.
- Choose a crisp, slightly sweet apple variety like Honeycrisp or Gala that holds its shape during cooking and complements the savory sauce.
- For a gluten-free version, swap chicken stock with gluten-free stock and serve over cauliflower rice instead of bread.
- Prep Time: 5 minutes
- Cook Time: 1 hour 19 minutes - 1 hour 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg