- CHICKEN BRAISED IN CIDER
A chicken braised in cider was the best chicken of the year for Camillo from Don Caruso BBQ! One more reason for us to take on this recipe and present it to you. We hope you have as much fun with it as Camillo and us.
The dish is a typical dish from the Basque Country. For the chicken we recommend a Kikok corn chicken. Of course, any other chicken can be taken.
- Chicken 1,6-2 kg
- 2 apples
- 2 medium onions
- 6 sage leaves
- 3 small bay leaves
- 1 small cinnamon stick
- 700 ml sweet cider
- 200 ml vegetable broth
- 4 tablespoons olive oil
- Salt and pepper
THIS IS HOW IT'S DONE
- Heat the olive oil and sear the chicken on all sides in a cast iron skillet.
- Core apples and cut into quarters. Salt/pepper chicken inside and out, then stuff with apples.
- Thinly slice the onions and cook in the cast iron pan until translucent. Add vegetable stock, cider, sage, bay leaf and the cinnamon stick. Bring everything to the boil briefly.
- Add the chicken to the broth and grill indirectly until a core temperature of 74°C is reached. (Right burner on the highest level) In between you should turn the whole tap times so that it is evenly crispy.
- Shortly before the core temperature is reached you can turn on the burner under the pan to max. ¼ to caramelize the onion. But you should be careful!
- As a side dish, I recommend simply bread and olive oil, so as not to drown out the great taste of the chicken. The bread is also great to dip in the broth from the pan. Simply wonderful!
Have fun with the re-grilling!