Friday, September 21, 2012

Chicken baked in Apple Cider

Just as pork with apples is delicious, so too is chicken.  This recipe uses apple cider as well as apples, and a combination of vegetables, to make a delicious one pot meal.

Ingredients :

-  1 large onion, peeled and cut into sections
-  1 large lemon, sliced thinly
-  2 cups of apple cider
-  1/4 cup of olive oil
-  1/4 cup of chopped fresh thyme
-  2 tablespoons of apple cider vinegar
-  2 teaspoons of Dijon mustard
-  2 minced garlic cloves
-  2 bay leaves
-  sea salt and 
-  freshly ground black pepper to taste

-  6 to 8 chicken legs, thighs or combination
-  2 large apples, sliced into sections
-  1/2 a medium head of cauliflower cut into small pieces

Directions :
  • Place the first 11 ingredients into a large ziplock bag and combine well.  Add the chicken, close the bag, and refrigerate at least 4 hours and preferably overnight.
  • Preheat the oven to 350'F
  • Arrange the chicken pieces in a large roasting pan, skin-side up.
  • Pour all of the marinade over and around the chicken pieces.  Top with the apples and cauliflower pieces.
  • Cook for 1 hour and 15 minutes, stirring once halfway through the cooking time to re-coat everything with the marinade.
  • Serve sprinkled with more chopped fresh thyme.

If you are lucky enough to live in an apple growing area, scenes like this one will be very common in the fall. Even if you don't live there, if you have access to an area where home made apple cider is made, try to stock up with a few bottles.  It lasts quite well and will add wonderful flavour to your dishes throughout the year.

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  1. I'm sorry but this was an epic fail for me. lol I followed the recipe and subbed white potatoes for cauliflower. The vinegar and garlic were overpowering everything. I cooked it longer, like 90minutes and it never got roasted brown. Not sure what happened!

  2. Oh dear! I'm so sorry it didn't work for you Lynly. Especially with using potatoes instead of cauliflower. They usually soak up the liquid like crazy which also helps in the cooking.

    There are only a few things I can think of. Did you cover the roasting pan? This dish needs to cook uncovered and I should probably have specified that. Also 350 might not be high enough heat for where you are. I don't know that much about it but I know that things do cook differently at different levels above sea level.

    This is such a great tasting recipe. I'm really sorry you didn't get to find that out. If this happens to you again on any other recipe, I suggest you turn up the heat to say 450 and let it cook another 20 minutes. This should start the browning process and finish the cooking, but you need to watch that it doesn't go to the other extreme and burn.

  3. It was covered. I have the same kind of dutch oven pictured. I did think maybe a higher temp would have helped. I normally roast veggies first when I use this pot to get the browning started, that might have helped too. Thanks for the feedback! I've been eating paleo for about 4 months and it's been hit or miss with the recipes, lol!


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