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Cider-braised chicken with Brussels sprouts, apple and hazelnuts

This cider-braised chicken recipe is a simple but delicious take on the classic Sunday roast.
Cider-braised chicken recipe with Brussels sprout and apple salad in white dish.James Moffatt
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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

Brussels Sprout and Apple Salad

Method

Main

1

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.

2

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).

3

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.

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