Cider Braised Chicken

5 from 1 vote
Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

28.4

grams
Protein

68.2

grams
Fat

29.3

grams


I created this recipe for an upcoming magazine submission
.
This delicious and rich stew is traditionally made using rabbit and a dark beer
.
I’ve mixed it up a bit by using easier to source chicken and a good quality cider
.
The prunes add such a deep sweetness to the dish that I wanted to offset it by contrasting with a dry cider
.
Living not five minutes from a famous Tasmanian cider house, I chose their Bone Dry cider and it compliments the richer flavours perfectly
.
Give it a try, you can look at the recipe when it comes out and snort “Been there”
.
Enjoy!

Ingredients

  • 1 kg mixed chicken pieces

  • 3 Tbsp plain flour

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1 cup chicken stock – warmed

  • 1 cup prunes

  • 2 Tbsp olive oil

  • 100 grams thick cut bacon or speck

  • 2 onions, sliced thinly

  • 1 tsp minced garlic

  • 1 Tbsp fresh thyme, roughly chopped

  • 2 bay leaves

  • 1 can dark beer or cider

  • 1 Tbsp apple cider vinegar

Directions

  • Heat the chicken stock and add the prunes to soak.
  • Place the flour, salt and pepper in a bowl or bag and add the chicken pieces.
  • Coat the chicken in flour and shake off excess.
  • Retain the seasoned flour.
  • Heat a Dutch oven or other heavy bottomed stew pot over medium-high.
  • Add the olive oil and cook the chicken until golden brown on each side. Work in batches. Set the browned chicken aside.
  • Lower the heat to medium and sauté the bacon until it renders most of its fat.
  • Sauté the onions in the bacon fat until translucent. Sprinkle the reserved flour. Stir and cook for a couple of minutes.
  • Gradually add the cider or beer, stirring after each addition in order to thicken the sauce.
  • Bring to a boil, add the garlic, vinegar and the herbs.
  • Return the chicken pieces to the pot, cover, reduce the heat to low/medium-low and let simmer for 60 minutes.
  • Stir, add the prunes and the chicken stock they were soaking in, stir again and cover.
  • Gently simmer over low/medium-low heat for another 30 to 50 minutes, until the chicken is really tender.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories700
  • % Daily Value *
  • Total Fat 29.3g 46%
    • Total Carbohydrate 28.4g 10%
      • Protein 68.2g 137%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.