Chicken in Apfelwein (cider) Sauce

Name: Chicken in Apfelwein (cider) Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 piece chicken (approx. 1.4 kg, oven-ready, jointed into 8 pieces); 1 tsp salt; pepper to taste; 2 tbsp clarified butter; 2 piece onions; 2 piece tart apples (e.g. Boskoop); 1 tbsp sugar; 1 tbsp plain flour (Type 405); 400 ml Apfelwein (cider); 200 ml chicken stock; 1 piece bay leaf; 1 tsp dried thyme; 150 ml cream; 2 tbsp chopped parsley

A German classic from Hesse: around Frankfurt, Apfelwein goes not only into the Bembel jug but into the braising pot as well. The chicken is browned in pieces and then braised until tender in a hearty, fruity sauce of cider, onions and apples, rounded off with a dash of cream. Serves 4.

⏱

Cook time

75 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

750 kcal

Calories

39 g

Protein

51 g

Fat

22 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.45 · ~€0.85/serving

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Instructions

1
Pat the chicken pieces dry and season them all over with salt and pepper.
2
Heat the clarified butter in a large braising pot and brown the chicken pieces in batches over medium to high heat until golden all over, then take them out.
3
Cut the onions into strips and the unpeeled apples into wedges. Soften the onions in the cooking fat until translucent, add the apples and the sugar and let them caramelise briefly.
4
Dust over the flour, let it cook briefly and deglaze with the Apfelwein and the chicken stock. Add the bay leaf and the thyme and bring the sauce to the boil, stirring.
5
Return the chicken pieces with their released juices to the pot, put on the lid and braise over low heat until the meat is cooked and comes away easily from the bone; the juices that run out must be clear.
6
Take out the chicken pieces and keep them warm. Remove the bay leaf, stir the cream into the sauce and let it reduce a little uncovered over medium heat.
7
Season the sauce with salt and pepper, put the chicken back in and serve sprinkled with parsley.