Apple Braised Chicken

Apple Braised Chicken
  • 4 servings
  • 0:20 Preparation
  • 1:25 Cooking
  • 1:45 Total Time


Add all
  • spice and herb blend

  • 1 tsp.
    (5 mL)

    crushed fennel seeds

  • 1 tsp.
    (5 ml)

    crushed coriander seeds

  • 1 tsp.
    (5 ml)

    crushed peppercorns

  • 2 tsp.
    (10 mL)

    chopped thyme

  • fryer chicken

  • 4 lb
    (2 kg)

    whole chicken or chicken thighs and breasts

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)


  • 3

    apples, peeled and diced (1/2 in./1 cm)

  • 1 cup
    (250 mL)

    apple juice

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • country cream as needed (optional)


In a bowl, combine spices and thyme. Season chicken inside and out.

Preheat oven to 350°F (180°C).

In a Dutch oven or deep frying pan with a tight fitting lid, melt butter with oil over medium-high heat and brown chicken on all sides. Remove from pan.

In the same pan, brown apples until light gold, about 2 minutes. Add apple juice and cider vinegar. Bring to a boil and boil 1 minute.

Return chicken to pan and bake, covered, for 1 hour. Remove lid and bake another 15 minutes uncovered.

Creamy sauce: Remove chicken and apples from the pan. Stir cream into sauce and gently boil until sauce begins to thicken.

Spoon sauce over the chicken and serve with diced apples

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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