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–+ servings
French Apple Cider Chicken

Delight in French Apple Cider Chicken: A Cozy Fall Favorite

A comforting dish featuring succulent chicken legs braised in apple cider, creating a delightful French Apple Cider Chicken that warms chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken legs/thighs (bone-in with skin) Substitute with chicken breast if necessary, but be cautious not to overcook.
For the Sauce
  • 2 cups apple cider Dry cider is preferred but can be substituted with apple juice if alcohol-free.
  • 0.5 cups chicken stock Adds depth to the flavor.
  • 1 cup light cream Can substitute with heavy cream if desired.
  • 1 tablespoon flour Thickens the sauce.
  • 1 tablespoon Dijon mustard Enhances the richness of the sauce.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
For the Aromatics
  • 1 medium onion Adds aromatic depth.
  • 3 cloves garlic Enhances flavor.
  • 3 leaves sage Provides aromatic notes.
  • 2 leaves bay leaves Provides aromatic notes.
  • 1 tablespoon thyme (dried) Provides aromatic notes.
For the Apples
  • 0.5 pieces apple (Golden Delicious or Jonagold) Brings sweetness; can substitute with other sweet apples.
  • 1 tablespoon butter For caramelizing apple wedges.
Cooking Oils
  • 2 tablespoons cooking oil Used for browning the chicken.

Equipment

  • heavy-bottomed skillet
  • separate skillet
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Season the chicken legs with salt and pepper. Heat cooking oil in a skillet and sear the chicken for 5-7 minutes until golden brown, then turn and brown the other side for 5 minutes. Remove chicken and set aside.
  2. In the same skillet, sauté chopped onion for 2 minutes until translucent. Add minced garlic and diced apple, cooking for another 2 minutes. Sprinkle in flour and cook for an additional minute.
  3. Return chicken to the skillet, add Dijon mustard, sage, and thyme. Pour in apple cider and chicken stock, stir to mix, bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
  4. In a separate skillet, melt butter over medium heat. Add sliced apple wedges and caramelize for 5-7 minutes until golden and tender. Set aside.
  5. In the last 15 minutes, stir in light cream into the chicken mixture, allowing the sauce to achieve a creamy consistency. Adjust seasoning with salt and pepper to taste.
  6. Once cooked, remove skillet from heat. Garnish with caramelized apple wedges and fresh thyme. Serve warm with crusty bread or mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Perfect make-ahead meal; store in the fridge for up to 2 days or freeze in portions for up to 3 months.

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