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Apple Cider Chicken
Apple Cider Chicken is tender, juicy, and infused with the delicious flavors of fresh apple cider.
Ingredients
4 cups apple cider, divided
2 tablespoons kosher salt
4 sprigs fresh rosemary, divided
1 cinnamon stick
2 whole cloves
1 Granny Smith apple, cored and sliced
2 cups ice water
4 bone-in, skin-on chicken breasts
Salt, pepper and garlic powder to sprinkle on chicken before cooking
2 tablespoons olive oil
4 tablespoons cold butter, divided
Instructions
- The morning of service, or (ideally) the night before, place two cups of cider in a medium sauce pan and add two tablespoons of salt, two sprigs of rosemary, one cinnamon stick, two whole cloves and the sliced apple. Bring to a boil then simmer five minutes. Remove from heat and add the ice water, then let sit until cooled.
- Place the four chicken breasts in a gallon zip lock bag and pour in the brine. Refrigerate and let sit overnight or at least 12 hours.
- Drain and discard the brine then pat the chicken breasts dry with paper towels. Sprinkle salt, pepper and garlic powder over the tops of each breast.
- In a large saute pan over medium high heat, add the oil and two tablespoons of butter along with the remaining two sprigs of rosemary.
- Once the butter is hot and frothy, add the chicken, skin side down, and sear until browned and crispy, about 4-5 minutes. Turn the breasts on their sides to brown that as well.
- Turn the breasts over (skin up) and pour in the remaining two cups of cider. Bring to a boil, cover and lower the flame to the lowest heat and cook until the internal temperature of the thickest breast registers at least 150 degrees F. Remove to a platter and cover loosely with foil. They will continue to cook as they sit off heat.
- Turn the pan heat up to high and reduce the pan liquid to a half cup, about five minutes.
- Remove from heat and stir in the remaining two tablespoons of cold butter.
- Strain and serve over, or with the chicken.
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