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Meat, Classics and bistro fare

Chicken in Cider with Steamed Potatoes

Chicken in cider with steamed potatoes is a Norman braised dish for 4 people, ready in 65 minutes, easy to make, for €3.20 per serving. Chicken thighs simmer gently in dry cider with fruit apples and a touch of cream. The key is using dry cider, which keeps the sauce from turning sweet, and a gentle simmer that keeps the chicken tender.

Chicken slowly simmered in cider with fruit apples and a splash of cream, straight from Normandy.

Chicken in Cider with Steamed Potatoes
Total time
1 h 05
Difficulty
Easy
Cost per person
€3.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Chicken in cider brings together savory and fruity in one pot. The chicken thighs simmer slowly in dry cider until tender, while the apple wedges add a quiet sweetness that never turns sugary, thanks to the dry cider. Heavy cream ties the sauce together at the end for a silky texture, without ever covering up the cider flavor.

This is a weeknight dish that needs no watching while it simmers, but it also fits a family Sunday. Kids love the mild sauce and soft apples, and steamed potatoes are enough on the side, no extra sauce to make. A simple Norman dish that asks for time more than skill.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Dry hard cider 40 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Apples 2
  • Onions 2
  • Potatoes 900 g
  • Thyme 3 sprigs

Dairy

  • Heavy cream 15 cl
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken thighs in a Dutch oven with half the butter. 10 min

    Only flip them once they release easily from the pan.

  2. Add the sliced onions and let them soften for a few minutes. 5 min

    Scrape up the browned bits from the bottom, that's where the flavor is.

  3. Pour in the cider, add the thyme, salt and pepper, and let it simmer covered. 30 min

    Keep it at a gentle simmer so the chicken stays tender.

  4. Pan fry the apple wedges in the remaining butter, then add them with the cream to the pot. 8 min

    Leave the skin on so the wedges hold together.

  5. Steam the potatoes and serve them alongside the chicken topped with sauce. 25 min

    Salt the steaming water.

Our tips to get it right

  • Pick chicken thighs with the skin on, it protects the meat during the long cook and adds flavor to the sauce.
  • Keep the lid on during the 30 minute simmer, the trapped steam keeps the chicken from drying out.
  • Add the cream only at the end, cooking it too long can make it split.

The variations

  • Swap the apples for firm pears, they hold up just as well during cooking and give a slightly different flavor.
  • For a vegetarian version, replace the chicken with whole button mushrooms browned in butter, cider and cream work just as well with them.
  • To save time, cut the thighs into boneless pieces, the simmer then takes only 15 minutes instead of 30.

What to serve it with

  • A well dressed green salad
  • A chilled dry cider
  • Bread for the sauce

Storage

Chicken in cider keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, though the steamed potatoes are best made fresh. Reheat gently on the stovetop over low heat so the cream doesn't split.

Questions about this dish

What kind of cider should you use?

Use a dry hard cider, never a sweet one. A sweet cider would make the sauce too sugary and throw off the balance of the dish.

Can you make this dish ahead of time?

Yes, you can cook the pot up through the simmering step the day before. Add the apples and cream only when you reheat and serve.

Do you need to peel the apples?

No, keep the skin on the apples, it helps the wedges hold their shape while pan frying and simmering in the pot.

Can you substitute the heavy cream?

You can use regular cooking cream, the result will be slightly thinner. Avoid light cream, it doesn't hold up as well to heat.

How long does it take to make a chicken in cider with steamed potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken in cider with steamed potatoes?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken in cider with steamed potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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