Cider Braised Chicken with Sage
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Cider Braised Chicken with Sage
Description
The "Cider Braised Chicken with Sage" recipe involves roasting a spatchcocked chicken over a mix of sliced yellow onion, shallot, and fresh sage in a sauce of apple cider, Dijon mustard, and apple cider vinegar. The chicken is baked skin side up, basted occasionally, and finished under the broiler to add color and crispness. This method melds the natural sweetness and acidity of the cider with aromatic herbs, enriching the poultry's flavor.
The resulting dish has both tender meat and a golden skin, enhanced by the earthy presence of sage and the mellowed onions beneath. The braising pan's juices serve as a natural sauce when served alongside the chicken and softened onions, creating a harmonious plate.
This recipe is typically served with roasted potatoes or other sides and can be garnished with fresh sage leaves for added aroma. The balance of mustard and cider vinegar helps brighten the rich chicken, making it suitable for a comforting main course.
For a thicker sauce, the recipe suggests removing the chicken and thickening the pan juices with a sprinkle of Wondra flour or a butter-flour mixture. Roasted apple slices can also be added to the roasting pan for extra color and subtle sweetness.
Ingredients
- olive oil
- 1 large yellow onion peeled, halved, and sliced
- 1 large shallot peeled and sliced
- 1 bunch sage fresh
- salt coarse salt; fresh cracked black pepper
- black pepper coarse salt; fresh cracked black pepper
- 1.5 cups apple cider fresh
- 2-3 Tbsp Dijon mustard grainy
- 1 Tbsp apple cider vinegar
- 2.5-3 lb chicken spatchcocked
Instructions
- Preheat oven to 425F. Take the chicken out from the refrigerator while you prep everything for this dish.
- Put 2 tablespoons of olive oil at the bottom of your braising pan. Add the onions and shallots, loosening the layers with your fingers as you add them so they separate.
- Add the fresh sage, 1 teaspoon of salt, and a good grinding of black pepper. Then add the cider, mustard, and vinegar. Give everything a stir to combine.
- Lay your chicken, skin side up, into the pan, on top of the onions, etc.
- Brush the surface of the chicken with some olive oil and sprinkle liberally with salt. Bake, uncovered, for about 60-70 minutes, or until the chicken registers 165F in the thickest part. I like to baste the chicken from time to time. I also run it under the broiler for the last minute or two to add color and crisp the skin.
- I like to serve the chicken on a platter with sides. I lay down the onions along with the juices, topped with the chicken. Garnish with fresh sage.
Notes
- To create a thicker sauce, remove the chicken after roasting and stir in a small amount of Wondra flour or a butter-flour paste to the pan juices.
- Serve the chicken with the softened onions and braising juices for a flavorful presentation.
- Roasting potatoes alongside the chicken on a separate pan makes a convenient side dish.
- Adding thick apple slices to the roasting pan adds color and subtle sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 184mg | 8% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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