Chicken in Cider

Chicken in Cider

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Servings: 4
Calories: 797


  • 1 chicken weighing approx. 3 1/2 lbs
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 3 1/2 oz butter
  • 8 floz dry cider
  • 1 3/4 lbs carrots
  • 1 tbsp honey
  • 4 tbsp freshly chopped parsley
  • 4 floz single cream
  • Bunch fresh tarragon


  • Cut chicken into 8 pieces, wash and dry, then rub well with salt and pepper.
  • Heat half the butter in heavy bottomed pan, sear chicken pieces, add cider and cover before braising for 45 minutes.
  • Scrape, wash and dry carrots; cut into 5 cm (2 in) pieces.
  • Heat remaining butter in deep pan, add carrots with a little salt and 4 tbsp water, cover and steam gently for 20 minutes.
  • Allow any remaining water to evaporate, glaze carrots with honey and sprinkle with 1 tbsp parsley before covering and keeping warm. "Arrange chicken pieces on warm serving dish.
  • Reduce sauce by half over high heat, then stir in cream, remaining parsley and chopped tarragon.
  • Taste and adjust seasoning if necessary.
  • Serve chicken with sauce and carrots.
Calories: 797 kcal
Carbohydrates: 26 g
Protein: 38 g
Fat: 58g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 229 mg
Sodium: 1044 mg
Potassium: 1055 mg
Fiber: 6 g
Sugar: 15 g
Vitamin A: 34676 IU
Vitamin C: 20 mg
Calcium: 120 mg
Iron: 3 mg
Ingredients Chicken, Whole Chicken
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