Apple Cider Chicken

From Wade Sirois, Infuse Catering and Forage, Farm to Fork, Food to Go

2012 Sep/Oct


  • 1 small fresh chicken (about 4 lbs.) cut up
  • flour for dusting chicken (optional)
  • 4 T. olive oil
  • 1/2 medium onion, sliced
  • 2 leeks, white part, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tart apples, peeled and shredded
  • 1 c. apple cider (non-alcoholic)
  • 1 c. whipping cream
  • 1 c. chicken stock
  • 2 t. ground black pepper
  • salt to taste


Preheat the oven to 350°F. Coat the chicken with the flour and shake off any excess. Heat the oil in a deep fry pan and brown the chicken pieces over high heat on all sides. They don’t need to be cooked fully, just nicely browned. Remove the chicken from the pan when it’s browned and set aside.

In the same fry pan, add the onions, leeks, and garlic and sauté until caramelized. Add the apple and sauté for another minute. Add the apple cider and deglaze the pan, scraping up all the brown bits. Add the cream, chicken stock, and pepper and bring to a boil. Put the chicken in the pan and spoon the sauce over it. Cover the pan with a lid or parchment and foil and put it in the oven.

Bake the chicken for 30 minutes, then remove the cover and bake it for an additional 30 minutes. Season with salt before serving. Serve the chicken with green lentils, rice, or creamy mashed potatoes. Serves 4 to 6.