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Chicken Braised in Apple Cider

Braised Chicken in Apple Cider and Maple Glazed Parsnips and Carrots - CROP [1]Serves 4

Free of: Gluten and top allergens



  1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts, skin side down. Cook 3-4 minutes each side, until golden.
  2. Move chicken to a plate; set aside. Add diced pancetta to pan. Sauté for 5 mins.
  3. Add shallots, garlic and thyme. Stir and cook for 5 minutes. Add apple cider and bring to boil.
  4. Reduce heat to medium-low, and add seared chicken. Cover and braise 8-10 minutes, until chicken is cooked through.
  5. Transfer chicken to serving platter. Continue to cook sauce until reduced by half.
  6. Spoon sauce over chicken and serve with maple glazed parsnips and carrots [2] (pictured).

*Note: For lower-cal, omit pancetta.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].

© Copyright AGW Publishing Inc.

See: Maple Glazed Parsnips and Carrots [2]