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Cider Braised Chicken with Sage Recipe

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3.8 from 55 reviews

This Cider Braised Chicken with Sage features a succulent spatchcocked chicken simmered in fresh apple cider, Dijon mustard, and fragrant sage, creating a beautifully tender and flavorful dish. The chicken is braised in a savory blend of onions, shallots, and fresh herbs, then roasted to golden perfection, making it a perfect cozy and elegant meal.

Ingredients

Main Ingredients

  • 2-3 tablespoons olive oil, divided
  • 1 large yellow onion, peeled, halved, and sliced
  • 1 large shallot, peeled and sliced
  • 1 bunch fresh sage leaves
  • Coarse salt, to taste
  • Fresh cracked black pepper, to taste
  • 1.5 cups fresh apple cider
  • 2-3 tablespoons grainy Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2.5-3 lb spatchcocked chicken

Instructions

  1. Preheat and prep: Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator so it can come to room temperature while preparing the other ingredients.
  2. Sauté aromatics: In a braising pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and shallots, gently separating the layers with your fingers to ensure even cooking and flavor release.
  3. Add herbs and seasoning: Toss in the fresh sage leaves, sprinkle 1 teaspoon of coarse salt, and add a generous amount of freshly cracked black pepper. Stir these ingredients together to blend their flavors.
  4. Add liquids and mustard: Pour in the fresh apple cider, then whisk in the grainy Dijon mustard and apple cider vinegar. Stir until everything is well combined to create the braising liquid.
  5. Arrange chicken: Place the spatchcocked chicken skin side up on top of the onion and shallot mixture in the pan. Brush the chicken skin with the remaining olive oil and season liberally with salt to enhance browning and flavor.
  6. Bake the chicken: Transfer the pan to the preheated oven and bake uncovered for 60-70 minutes. The chicken is done when it registers 165°F (74°C) at the thickest part of the breast. During baking, baste the chicken occasionally with the pan juices to keep it moist.
  7. Crisp the skin: For a crispier skin finish, place the chicken under the broiler for 1-2 minutes at the end of roasting, watching carefully to avoid burning.
  8. Serve: Remove the chicken from the oven and arrange it on a serving platter. Spoon the cooked onions and shallots with their juices alongside and over the chicken. Garnish with additional fresh sage leaves for an aromatic touch.

Notes

  • For a thicker sauce, remove the chicken after roasting and sprinkle a small amount of Wondra flour directly into the braising pan while stirring to thicken the pan juices.
  • Alternatively, make a beurre manié by combining 1 tablespoon of regular flour with 1 tablespoon of butter, then melt into the pan juices to create a velvety sauce.
  • Roasted potatoes make a great side dish and can be roasted simultaneously on a separate sheet pan in the oven.
  • For added color and flavor, consider roasting thick slices of apple alongside the chicken and potatoes.

Find it online: https://flavorspath.com/cider-braised-chicken-with-sage-recipe/