Apple Cider Braised Chicken recipe using Sauk Farm apple cider

Sauk Farm Apple Cider Chicken

Apple Cider Braised Chicken produces a flavorful and versatile dish. Double this recipe and freeze a batch! Just 15 minutes of prep, and the oven does all the work in this wintertime classic. Sauk Farm freshly presses both organic apples and grapes to produce premiere Pacific Northwest ciders and verjus.

Curious as to what verjus is? It is traditionally made from the unripened fruits culled from vines or trees. This allows the remaining clusters of grapes or apples to fully ripen into larger fruits with more sunlight. Once pressed, the result is a delightfully bright and somewhat acidic juice. Excellent used as a wine or vinegar substitute in salad dressings, marinades and braises. Find it in the Apple Cider Braised Chicken recipe below!

The Skagit Valley’s coastal climate allows for farmers to grow a wide variety of apples. Sauk Farm grows Honeycrisp, Cosmic Crisp, Ambrosia, Gala, Jonagold, and Winecrisp. As of 2019, apple orchards covered 80 acres in the Skagit Valley. (Washington State University Skagit County Extension, 2019 Skagit County Agricultural Statistics.)

Sauk Farm Apple Cider Chicken



Prep time


Cooking time




  • 2 pounds or 4-6 chicken thighs (bone-in and skin-on)

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 1 onion, thinly sliced

  • 4 garlic cloves, minced

  • 2 teaspoons dried thyme

  • 1 tablespoon coriander seeds, ground

  • 1 cinnamon stick

  • 2 tablespoons flour

  • 1 cup of chicken or vegetable stock



  • 1 apple, ¼” thick slices

  • ¼ cup fresh parsley


  • Heat the oven to 375°F.
  • Over medium heat, heat the olive oil in a large Dutch oven or cast-iron enamel pot.
  • Meanwhile, rub 1 teaspoon of salt over the chicken thighs and place skin-side down in the pot. Brown each side for 3-4 minutes.
  • Remove the chicken and set aside.
  • In the same pot, brown the onions, 10 minutes. Add the remaining 1 teaspoon of salt, garlic, thyme, coriander and cinnamon stick. Stir until fragrant, 2-3 minutes. Sprinkle in the flour to coat the onions, stir for 1-2 minutes.
  • Pour in the stock, cider and verjus. Scrape any caramelized residue on the bottom of the pot into the liquid. Bring to a boil then turn off the heat.
  • Place the chicken back into the Dutch oven. Cover and braise in the oven for 30 minutes.
  • Remove from the oven and add the apple slices and parsley. Braise uncovered for another 30 minutes.
  • To serve, spoon over rice, farro or polenta. It can also be served with crusty bread or potatoes. Enjoy!


  • * ½ cup of white wine or 2 tablespoons of apple cider vinegar can be used as a substitute for the verjus. Increase the stock by ¼ cup if using the vinegar.