Cider Braised Chicken

I am super excited to share this cider braised chicken recipe. It is basically the essence of fall flavors with the cider, rosemary and carrots.
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:33 g
Carbohydrates:8 g
Protein:63 g
Calculated per serving.
  • Recipe in the Contest: 30 votes
  • Serves: 4

    Serves: 4decrease servingsincrease servings



    Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
    1. Preheat oven to 425.
    2. Heat olive oil in a large ovenproof skillet or cast iron pan over medium-high heat.
    3. Pat the drumsticks dry with a paper towel and sprinkle with salt and pepper.
    4. Place the chicken in the hot skillet and brown the skin. Approximately 2-3 minutes a side and then take the chicken out of the pan and place on a plate.
    5. Melt the butter in the skillet and add the fresh rosemary, garlic, carrots and oregano.
    6. Simmer the butter mixture for about 2 minutes and then add the cider.
    7. Bring the cider to a boil and add the drumsticks back in to the pan.
    8. Place the skillet in the oven and bake for about 20 minutes or until chicken reaches 165 degrees.


    I prefer to use an alcoholic apple cider that is dry. Sometimes they are labeled that way or you can look for the one with the least amount of sugar.

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