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Chicken Braised in Cider

Make this fragrant, golden chicken for dinner! Chicken in cider turns out far tastier and more aromatic when you add a little crisped bacon and some apple. To build that golden crust, the chicken is seared in a skillet first and only then finished in the oven.

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Chicken in cider
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 14 g
Fats 45 % 13 g
Carbohydrates 7 % 2 g
189 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken thighs, pat them dry, rub them with a mix of salt and pepper, and let them marinate for 10–15 minutes. 2. Sear the chicken in olive oil until golden, about 10 minutes, then transfer it to paper towels to drain off the excess fat. 3. Finely chop the bacon and crisp it in the same pan you used for the chicken, then remove it. 4. Peel the onion, slice it into half-moons, and cook it in the remaining olive oil until soft; pour in part of the cider and boil for 5 minutes. 5. In a baking dish, layer the onion, bacon, chicken, and bay leaf, pour in the rest of the cider, and bake in an oven preheated to 375°F (190°C) for 40 minutes. 6. Meanwhile, rinse the apple, core it, and cut it into thin slices. 7. Tuck the apple in around the chicken, raise the oven to 425°F (220°C), and bake for another 15 minutes. Serve with a side of stewed or roasted vegetables; it's also great with rice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cider - 45  kcal/100g
  • Chicken thighs - 185  kcal/100g

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