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Photo of Apple cider braised chicken by WW

Apple cider braised chicken

Total Time
50 min
10 min
40 min
You will fall off your seat while the chicken meat falls off the bone! So creamy, tasty and tender.


Olive oil

1 tbs

Green apple, unpeeled

2 medium, cut into wedges

Chicken thigh, skinless, raw

600 g, (buy 8 x 100g lovely legs) fat trimmed


1 small, cut into thin wedges, fronds removed


1 clove(s), crushed


1 cup(s), apple cider

Chicken stock

1 cup(s), (250ml)

Dijon mustard

1 tbs

Light cream

½ cup(s), (125ml)

Frozen green peas

1 cup(s)


  1. Heat 1 teaspoon oil in a deep non-stick frying pan over high heat. Cook apples, turning, for 1–2 minutes or until golden. Transfer to a plate.
  2. Add remaining oil to pan and reduce heat to medium-high. Cook chicken, turning, in batches, for 6–8 minutes or until browned. Transfer to a plate.
  3. Add fennel and garlic to pan and cook, stirring, for 5 minutes or until fennel softens. Return chicken to pan with cider and bring to the boil. Cook for 2 minutes or until cider slightly reduces. Add stock and mustard and bring to the boil. Reduce heat and simmer, covered, turning occasionally, for 20 minutes or until chicken is cooked through.
  4. Add cream, peas and apples and simmer, uncovered, for 5 minutes or until sauce slightly thickens. Season with salt and pepper and stir in reserved fennel fronds. Serve.


SERVING SUGGESTION: steamed baby carrots, plus mashed potatoes. Boil, steam or microwave 500g potatoes and mash in a large bowl with ⅓ cup (80ml) skim milk.