Chicken Braised in Apple Cider

Makes: 4 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 4 boneless chicken breasts (skin on)
  • 4 slices pancetta (or bacon), diced*
  • 2 tbsp olive oil
  • 4 shallots, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, finely chopped
  • 4 cups (950 mL) fresh apple cider

Recipe Tips

For lower-cal, omit pancetta.


  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 (pictured).

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