Braised Chicken Fit for Rainy Weather
When pelted left and right by rain, seek comfort with this dish, in which the only thing that gets soaked is the bread you’re sure to want to dunk into its brothy, fruity sauce.
“Braised Chicken with Apple Cider, Tarragon, and Cream” is from “Eating Local, the Cookbook Inspired by America’s Farmers” (Andrews McMeel) by Sur La Table in conjunction with Bay Area food writer Janet Fletcher.
The book, of which I received a review copy, is filled with recipes that make the best use of each season’s bounty. It also includes profiles of 10 farmers across the country.
In this stew, a whole chicken, cut up into about 10 pieces, braises gently on the stovetop in chicken broth, shallots, tarragon and apple cider. I swapped out the cider, however, for Calvados, since I had a bottle of the apple brandy already open at home. Plus, in dreary weather like this, you need a little something something to get things going, don’t you think?
After the chicken is cooked through, the pieces are removed from the pot and a little heavy cream is poured in to thicken and enrich the sauce.
The apple cider gives the dish a subtle sweetness; the Calvados adds less of that, but gives a bit more depth. Feel free to add some carrots and turnips to the pot when the chicken is cooking to make the dish even more substantial.
And for gosh sakes, don’t skimp on the crusty bread to soak up everything on this wet and wild day.
Braised Chicken with Apple Cider, Tarragon, and Cream
1 whole chicken, 3 1/2 to 4 pounds, cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, 4 breast pieces)
Kosher or sea salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 large shallots, minced
3/4 cup chicken broth
1/2 cup apple cider (unfiltered apple juice) or Calvados (apple brandy)
1 tablespoon minced fresh tarragon
1/3 cup heavy cream
1 tablespoon minced fresh Italian parsley
Season chicken pieces all over with salt and pepper. Heat olive oil in a large skillet over high heat. When the oil is smoking hot, add chicken, skin side down, working in batches if necessary to avoid crowding. Brown the chicken well on the skin side, then turn and cook on the flesh side until the flesh is no longer pink, about 10 minutes total. Transfer chicken to a platter.
When all the chicken has been browned, pour off the fat in the skillet. Return skillet to moderately low heat and add butter. When it melts, add shallots and cook, stirring with a wooden spoon and scraping up the browned bits stuck to the pan bottom. When the shallots are soft, after 2 to 3 minutes, add broth, cider or Calvados, and tarragon. Bring liquid to a simmer and return chicken to the pan, along with any juices that have accumulated on the platter. Baste chicken with some of the pan juices, then cover and adjust the heat to maintain a gentle simmer. Cook just until juices run clear when the meat is pierced in the thickest part, 12 to 15 minutes for the breast pieces, about 5 minutes longer for the thighs, drumsticks, and wings. Remove the chicken pieces to a platter as they are done.
Add cream to the skillet, raise heat to high, and simmer sauce until reduced to the consistency of thick cream. Reduce heat to moderate, return chicken to the skillet, and turn it in the sauce to coat it and warm it through.
Transfer chicken pieces to a warmed serving platter and pour sauce over it. Garnish with the parsley. Serve immediately.
Adapted from “Eating Local, the Cookbook Inspired by America’s Farmers” by Sur La Table with Janet Fletcher
More Chicken Stew Recipes: Chicken in Riesling
More Chicken: Ad Hoc’s Crispy Braised Chicken Thighs with Olives, Lemon and Fennel
Another Recipe with Apples: Sally Schmitt’s Cranberry and Apple Kuchen with Hot Cream Sauce
And: Open-Faced Apple Galette with Quince Paste
MMM, comforting recipe!
Perfect and so soul-uplifting!
Oh god, I could so dive into a plate of this right now, it looks absolutely perfect.
p.s. you really do take the most amazing pictures, I wish i could take lessons from you!
This is exactly the kind of dish I like to make in the winter: simple, homey, and delicious.
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That is so perfect for this weekend’s horrific weather. Anything braised is sure to make tummies happy.
This chicken sounds perfectly delicious, I like your use of Calvados here, yum!
This looks like one that my family will really enjoy. I think I have to add more sauce otherwise I will have none. I know my children will scoop all onto their rice!
This sounds fantastic. I love apple cider (alcoholic or regular) so this is definitely something I can see myself making even though I am not traditionally a chicken fan.
Bonjour Carolyn, quel délicieux plat que ce poulet braisé au cidre, les photos sont superbes et rendent bien honneur à cette belle recette….
I am now almost wishing that the weather here would turn dreary, just so I can be comforted with this dish! No matter – it looks delicious enough for any day. 😎
This looks and sounds wonderful, the sauce looks so tasty! Have to keep this in mind!
I keep wishing the snow laden trees outside are just my imagination. But, with a dish that includes some of my favorites – braised chicken, fresh herbs, and tasty shallots – I think I might just be able to bear the winter for a little longer! Wonderful recipe! (Plus, I can’t resist a good crusty bread for such occasions, delicious!)
Alas, it’s still quite warm here and all I feel like is salad, but I’m going to bookmark this post until it gets a little colder 🙂 I can just imagine the aromas wafting through my little flat!
This cookbook sounds perfect 🙂 I love learning more about how food is grown in this country. Thank you for sharing this delicious chicken dish and for the kind words you left on my own blog. I hope you have a restful Sunday full of love and laughter!
Sounds like a fantastic book and a fantastic dish! Apple and tarragon are a really great combo!
my favorite part of this is not the cream, if you can believe it. no, it’s the cider–great addition!
I’m squirreling away winter friendly recipes for the onslaught of winter. I’m filing this if you don’t mind! 😉
The cider or Calvados does sound great with this. And, I have a chicken just waiting in the freezer for a good recipe like this. Now, I have a plan for our next rainy day.
Wish I could have some right now! I would love this braised chicken dish any weather!
What a delightful chicken dinner! I love all of the flavours in here!!
The dish looks pretty too! 🙂
This just sounds delicious and indeed such a good comfort food. Cannot wait to sample soon as I understand we are in for more rainy weather.