This chicken in apple cider sauce is an easy recipe for Christmas , great and, best of all, inexpensive. Prepare it and you can surprise your guests for very little money.
Although it is true that many of us take advantage of these holidays to give ourselves a gastronomic whim, the truth is that making a Christmas menu does not have to be synonymous with spending a lot of money. A simple ingredient like chicken can become the star of a most succulent dish if we know how to cook it.
In this recipe, cider, apple and plum raisins they are responsible for transforming a simple stewed chicken in a delicious and festive recipe. The combination of these three ingredients, along with a touch of honey, results in a delicious sweet and sour sauce and slightly thick.
- 4 large chicken drumsticks
- 200 ml of cider
- 150 g of prunes
- 250 ml chicken broth
- 1 apple
- 1/2 leek
- 1/2 onion
- 3 or 4 tablespoons of flour (to coat the chicken and to thicken the sauce)
- 1 tablespoon of honey
- extra virgin olive oil
- salt and pepper
- We are going to start by seasoning the chicken pieces and coating them with a very thin layer of flour.
- Cut the leek and onion finely.
- Pour a drizzle of oil into a large saucepan. Over high heat, fry the chicken until its surface is golden brown. Right now we don't want to cook it completely, just mark it, so in a few minutes it will be ready. Reserve it.
- In the same pan where you have marked the chicken, poach the leek and the onion . Add a bit of salt and, if necessary, add a little more olive oil. Cook both ingredients over low heat for approximately 20 minutes or until very soft. Make sure they don't burn.
- Add a teaspoon of flour and cook it for a couple of minutes to eliminate its raw taste.
- Add the diced apple and continue cooking until soft.
- Pour in the cider , turn up the heat a little and let the alcohol evaporate.
- Add the chicken broth , the tablespoon of honey and blend the sauce with a mixer or food processor.
- Return the sauce to the casserole and add the prunes and chicken pieces that you had reserved.
- Cover the casserole and cook everything for 50 minutes or so, until the chicken is well cooked and tender.
- When it is ready, check the salt level and shake the casserole a little so that the chicken juices are well blended with the sauce.
- Chicken cooking time is approximate. It will depend on the size of the pieces you are cooking and the power of the fire.
- Adapt the thickness of the sauce to your liking . If you like it thick, when the chicken is being finished, uncover it so that more liquid evaporates and is more reduced,
- To make this dish I have used thighs because it is one of the juiciest parts of the chicken. If you prefer, you can use another cut such as the thighs or the complete rear quarter. I advise against using the breast because it will be a little dry.
- I really like how the touch of honey in this recipe remains . It counteracts the slight acidity of the cider and combines very well with the rest of the ingredients. Although the amount we use is very little, if you don't want to add any sugar to your plate you can do without it.
- This dish can be prepared in advance without any problem. What's more, the sauce will be richer if you make it from one day to the next.
- If you don't have cider at home, you can substitute white wine .
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 394Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 117mgSodium 413mgCarbohydrates 49gFiber 4gSugar 30gProtein 24g