Cider Braised Chicken with Sage Recipe

The earthy flavours of sage and the sweetness of apple cider make cider braised chicken with sage a warm and delicious supper. This braising recipe gives the chicken deep flavours while keeping it soft and moist. This recipe will impress at a family gathering or special occasion. 

– 4 bone-in, skin-on chicken     thigh – Salt and pepper, to taste – 2 tablespoons olive oil – 1 onion, thinly sliced – 2 cloves garlic, minced – 1 cup apple cider – 1 cup chicken broth – 1 tablespoon Dijon mustard – 2 tablespoons fresh sage     leaves, chopped – 1 tablespoon butter


Give the chicken thighs a liberal amount of salt and pepper. In a big skillet set over medium-high heat, warm up the olive oil. Place the chicken thighs skin side down and cook for approximately 5 minutes on each side, or until golden brown.  




After taking the chicken out of the skillet, set it aside. Add the garlic and onion slices to the same skillet. Simmer for three minutes, or until tender. Stir in the chicken broth and apple cider, making sure to scrape up any browned bits from the skillet's bottom. 



Add the chopped sage leaves and Dijon mustard and mix well. Place the skin-side up chicken thighs back into the skillet. After bringing the liquid to a simmer, lower the heat to low and cover. 



The chicken should be cooked through and tender after 30 to 40 minutes of braising. Take out of the skillet and reserve the chicken for later use. Turn up the heat to medium-high and let the sauce boil until it thickens a little. 



Add the butter and stir until it melts, then taste and add salt and pepper to the sauce. Spoon the sauce over the chicken thighs and, if preferred, sprinkle with fresh sage leaves. 



– Serving Size: 1 chicken thigh     with sauce – Calories: 350 – Total Fat: 20 g – Saturated Fat: 6 g – Cholesterol: 110 mg – Sodium: 400 mg – Total Carbohydrates: 10 g – Dietary Fiber: 1 g – Sugars: 6 g – Protein: 30 g


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