![['Juicy cider braised chicken leg quarters surrounded by chopped carrots and onions.', 'Close-up view of golden-brown cider braised chicken with herbs and vegetables.', 'Succulent chicken legs braised in cider, garnished with fresh thyme and garlic.', 'A plate of tender cider braised chicken with vibrant carrots and sliced garlic.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__33d22ee5-e909-4c6d-b0e6-5763fe001ffa_0.webp)
Cider Braised Chicken
A hearty and flavorful dish featuring tender chicken braised in cider vinegar and herbs, finished with a crisp skin.
Ingredients
Main
- 4 pieces chicken leg quarters
- 2 tablespoons olive oil
- 5-6 pieces carrots - roughly chopped
- 1 piece onion - chopped
- 5 cloves garlic - sliced
- 2 tablespoons flour
- 1 cup cider vinegar
- 2 teaspoons dried thyme
- 3 cups chicken stock
- salt and pepper salt and pepper (to taste)
- 3 tablespoons butter
Instructions
- Preheat oven to 350°F (175°C). Season chicken with salt and pepper, then brown in olive oil until golden.
- Remove chicken, sauté carrots, garlic, and onion in the same pot. Stir in flour and cook 1 minute.
- Add cider vinegar, scrape browned bits, then pour in chicken stock and thyme. Return chicken to the pot.
- Braise in oven for 50 minutes. Remove, broil chicken skin until crisp, then reduce sauce and stir in butter.
Notes
For extra flavor, marinate chicken beforehand or add fresh herbs.