Cider Braised Chicken and Cabbage

Hard cider braised chicken cabbage potatoes, fennel, apples, carrots on a platter.

5 from 1 vote

Cider Braised Chicken and Cabbage

Chicken breasts, cabbage, potatoes, carrots, and apples braised in apple cider to make a one-pot amazing meal. perfect for a crowd. Easy preparation.

Course Main Course

Cuisine American, Irish

Keyword apple cider chicken, braised chicken breasts

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 293kcal

Author Eileen Kelly

Ingredients

6 bone-in chicken breasts,about 5-6 ounces each see Note 1
1-2 Tablespoons olive oil
¼ cup all-purpose flour can use almond flour for keto
½ teaspoon salt for dredging
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
12 ounce apple cider see Note 2
2 cups green cabbage, thinly sliced
1 pound carrots, peeled and chopped about 2 inch thick 5-6 carrots
1 pound red potatoes, cleaned and cut 4-5 pieces each see Note 3
3 cloves garlic
3 cloves sliced garlic
4 sprigs fresh thyme or 1 teaspoon dry
1 sprig rosemary or ½ teaspoon dry
5-6 sprigs parsley or 1 teaspoon dry
14.5 can chicken broth or homemade
salt and pepper, to taste

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
In a glass bowl, combine flour, salt, pepper, and onion powder. Dredge the chicken in the flour. Set aside.
Over medium heat, place stove/oven safe Dutch oven and add olive oil to heat. Add the chicken pieces to brown on both sides. Remove when brown. Add 1 cup of the hard cider to the pot and use a wooden spoon to loosen any brown pieces at bottom of the pot.
Add in the fennel, cabbage, carrots, red potatoes, garlic, thyme, rosemary, parsley, and chicken broth. Season with salt and pepper, to your taste. Place lid on the pot. Braise in the oven about 1 hour 15 minutes. The internal temperature of the chicken should be 165 degrees.
Serve chicken and cabbage with veggies and broth and enjoy!

Notes

Note 1: If the chicken breasts are very large, cut them in half for easier serving and braising. Also as far as the skin, I generally remove most or all of the skin and discard before dredging the chicken. A healthier option

Note 2: I use Magners hard cider. You can use a homemade cider or store-bought, non-alcohol cider.

Note 3: I use small red potatoes. If the potatoes are very large, cut into 2-inch pieces so they cook evenly. You can use another type of potato. (Yukon or Idaho)

Nutrition