Name: Cider-braised chicken with Brussels sprouts, apple and hazelnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 butterflied chicken (about 1.6kg); 1 brown onion, cut into thin wedges; 1 head of garlic, cloves separated; 3 thyme sprigs; 200 ml dry apple cider; 200 ml chicken stock; 1 tbsp wholegrain mustard; Brussels Sprout and Apple Salad; 12 Brussels sprouts, thinly shaved on a mandolin; 1 pink lady apple, thinly sliced; ¼ cup coarsely torn flat-leaf parsley; 40 gm roasted hazelnuts, coarsely chopped; 2 tbsp extra-virgin olive oil; 2 tsp apple cider vinegar; Juice of ½ lemon, or to taste

Take your chicken dinners up a notch with this easy and comforting cider-braised chicken recipe served with Brussels sprouts, apple and hazelnuts. By adding cider to your chicken tray bake, the dish takes on fruity aromas and also makes the chicken nice and succulent.

Ingredients

2 tbsp extra-virgin olive oil

1 butterflied chicken (about 1.6kg)

1 brown onion, cut into thin wedges

1 head of garlic, cloves separated

3 thyme sprigs

200 ml dry apple cider

200 ml chicken stock

1 tbsp wholegrain mustard

Brussels Sprout and Apple Salad

12 Brussels sprouts, thinly shaved on a mandolin

1 pink lady apple, thinly sliced

¼ cup coarsely torn flat-leaf parsley

40 gm roasted hazelnuts, coarsely chopped

2 tbsp extra-virgin olive oil

2 tsp apple cider vinegar

Juice of ½ lemon, or to taste

Method

Main

Preheat oven to 220°C. Heat olive oil in a large frying pan over medium-high heat, then add butterflied chicken, skin-side down, and onion wedges; cook until chicken skin turns light golden (4-5 minutes), then transfer to a roasting pan along with garlic and thyme.

Combine cider, stock and mustard in a bowl; season to taste and add to roasting pan. Roast chicken, basting occasionally, until cooked through (25-30 minutes).

For Brussels sprout and apple salad, combine ingredients in a bowl, season to taste and toss to combine. Serve alongside cider-braised chicken.

This recipe also calls for resting (see method).
Note

Now check out more of our best chicken tray bake recipes.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

Main

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