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Apple Cider Spiced Roast Chicken

By: Sharon Matten January 06, 2022
Cook: 103m Total: 103m
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Servings: 1


  • 2 (3-to-4-pound) chickens, each cut into eighths
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 2 yellow onions, diced
  • 4 shallots, chopped
  • 5 cloves garlic, chopped
  • 2 tablespoons peeled, chopped fresh ginger
  • 1 cup dry red wine
  • 1 cup apple cider
  • 4 cups chicken broth
  • 2 tablespoons curry powder
  • 2 teaspoons chili sauce


  1. Preheat oven to 350℉.
  2. Season chicken pieces with salt and pepper.
  3. Place flour in a large bowl and dredge each piece of chicken, tapping gently to remove any excess flour.
  4. Heat oil in a large stockpot over high heat.
  5. Add chicken; brown well, 2 to 3 minutes per side.
  6. Remove chicken pieces and place in a large roasting pan.
  7. To the original stockpot, add onions, shallots, garlic, and ginger; cook 2 minutes, stirring.
  8. Add wine and cider, cook over high heat until reduced by about half, about 8 minutes.
  9. Add broth, curry powder, and chili sauce, and bring to a boil over high heat.
  10. Simmer for 10 minutes, and then pour sauce over chicken.
  11. Cover roasting pan tightly with foil and bake 1 hour and 15 minutes.
  12. Remove cover and cook an additional 15 minutes or until top is lightly browned and skin is beginning to crisp.
  13. Serve the individual pieces of chicken topped with sauce of with the sauced served on the side.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.