Chicken in Apple Cider and Brandy

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You can prepare this dish in advance. Reheat when you’re ready to serve, adding the cream at the last minute.

Difficulty: Medium

Hands-on: 20 minutesTotal: 45 minutes

Serves: 12


  • 4 Tbsp. butter
  • 2 whole chickens (6 lbs. total), cut into quarters
  • 1 cup chopped onion
  • 1 Tbsp. cornstarch
  • ¼ cup apple brandy
  • 1¼ cups apple cider
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup heavy cream
  • 1 tsp. dried rosemary


  • Heat the butter in a large skillet over medium heat. Add the chicken pieces and brown for 5 minutes per side.
  • Add the onion and cook until softened, about 5 minutes. Stir in the cornstarch.
  • Add the brandy and flame it by setting it on fire with a long match. After the flames die out, add the cider, salt, and pepper. Cover and simmer for 25 minutes.
  • Just before serving, remove the chicken to a serving dish. Add the cream to the sauce in the pan, and heat for 2 minutes. Spoon sauce over chicken, sprinkle with rosemary, and serve.