I Like My Chicken Juicy

 One of my favorite ways to prepare meats (especially in the winter) is by braising. When braising any meat you first want to sear the meat at a high temperature to lock in all the delicious juice (but not cook all the way through). Then the meat is submerged into a liquid and cooked slowly.

I like to experiment with different braising liquids, though broth, stock, and wine are the most common liquids. The following recipe uses apple juice with some wine and bourbon for addition flavors. I typically add something with an alcohol content because it helps some of the liquid to evaporate and the sauce will thicken as a result.

Apple Juice Braised Chicken

–Olive oil
–chicken
–garlic salt
–black pepper
–paprika
–onion, roughly chopped
–garlic
–fennel bulb, ends trimmed, center core removed, sliced
–1 cup dry white wine
–1 cup apple juice or cider
–2 TB bourbon
–2 green apples, cored and sliced

Trim any fat off of chicken, rinse and pat dry. Season with garlic salt, pepper and paprika.

In a large deep-sided skillet that has a well-fitting lid, heat a quarter-sized dollop of olive oil over medium high heat. Sear both sides of chicken (2-ish minutes each side). Remove from heat and set aside.

In the same deep-sided skillet, turn the heat down to medium and add the onion, garlic, and fennel. Cook for a few minutes until veggies begin to brown and/or get translucent.


Nestle the chicken back into the pan. Cover with the apple slices. Pour in the apple juice, wine, and bourbon. Turn heat up to high and allow liquid to come to a rolling boil. Boil for 1 minute.

Cover with the lid and turn heat down to simmer. Simmer for 35-45 minutes or until chicken is cooked thoroughly. Liquid will reduce and sauce will thicken some. I’ve also had success adding in sliced potatoes and/or quartered brussels sprouts when I was craving starch or veggies. I suggest serving over brown rice!

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4 Comments

  1. T.D. Newton
    Posted February 16, 2010 at 4:09 pm | Permalink

    We're going to try making [something like] this tonight. Exciting!

  2. Hooked On Beauty
    Posted February 22, 2010 at 7:53 pm | Permalink

    Hi bacon diva. I'd love to see some recipes using this-

    http://www.fieldroast.com/

    We use it a lot and it truly tastes like sausage- same consistency and everything. We do the italian one mostly in pasta and recently used the chorizo one in a piaya with veggies and rice.

    I think you'd like it and it might inspire a few new dishes for veggies and meat-lovers alike!

  3. Leah
    Posted February 23, 2010 at 1:48 am | Permalink

    Two things:

    1. TD, I'm happy to hear that your dinner turned out so delish!

    2. Hi Beauty Diva, thanks for the suggestion! Did you know we have both "Herbivore" and "Younique Eats" tabs up top to help you find vegetarian and vegan recipes?

  4. Micah D.L.
    Posted March 1, 2010 at 11:36 pm | Permalink

    We LOVED this one! Didn't have any apple juice but did have an excess of white wine, so we used all wine and only had red apples on hand. Still turned out really well!

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