Cider Braised Chicken

Cider Braosed Chicken: Jessi's Kitchen

I have been super excited for the changing of the seasons. There is something really refreshing about the shift in weather and a time to kind of step back and make plans and set goals for the upcoming season. Fall is also the prettiest season here in Tennessee.

I have also really enjoyed the shift in food for this season. I think I say that every season but I am definitely ready for lots of soup and winter squashes.

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.

I use hard cider for this recipe and I like to find the driest cider possible. I usually look for the one with the least amount of sugar in it. In theory, non-alcoholic cider should work too but I haven’t personally tried it. You could easily add more vegetables to the pan and make it a meal!


Cider Braised Chicken: Jessi's Kitchen

Cider Braised Chicken
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 2 tsp olive oil
  2. 2.5lbs Chicken drumsticks
  3. ½ tsp sea salt
  4. ½ tsp black pepper
  5. 1 Tbsp ghee or grass-fed butter
  6. 2 Tbsp fresh rosemary, chopped
  7. 8 garlic cloves, chopped
  8. 3 carrots, sliced diagonally
  9. 1 tsp dried oregano
  10. 1.5 cups hard apple cider
  1. Preheat oven to 425.
  2. Heat olive oil in a large ovenproof skillet or cast iron pan over medium-high heat.
  3. Pat the drumsticks dry with a paper towel and sprinkle with salt and pepper.
  4. 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.
  5. Melt the butter in the skillet and add the fresh rosemary, garlic, carrots and oregano.
  6. Simmer the butter mixture for about 2 minutes and then add the cider.
  7. Bring the cider to a boil and add the drumsticks back in to the pan.
  8. Place the skillet in the oven and bake for about 20 minutes or until chicken reaches 165 degrees.
  1. I prefer to use an alcoholic apple cider that is dry. Sometimes they are labeled that way or you can look for the one with the least amount of sugar.
  2. If your chicken is not as crispy as you would like you can turn the oven on high broil for the last couple minutes of cooking.
Jessi's Kitchen
Cider Braised Chicken: Jessi's Kitchen

2 comments on “Cider Braised Chicken

  1. I usually buy Crispin cider. They have one in particular that is labeled “dry.” I prefer that one because it isn’t as sweet. You can use any of your favorite ciders though! Hope you enjoy it.

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