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Apple Cider and Herb Chicken

Apple Cider and Herb Chicken

15 min
1 hour


1 whole chicken, backbone removed and cut in half (ask your butcher for assistance!)

1 Macintosh apple, cored and sliced

1 Granny Smith apple, cored and sliced

1 medium yellow onion, diced

2 celery stalks, strings removed and cut in 1-inch pieces

3 fresh garlic cloves, minced

8 sprigs organic fresh thyme

1 cup unsalted chicken stock

1 cup apple cider

1/4 cup organic olive oil

1/2 cup cashew milk

Salt and Pepper to taste


Preheat oven to 400°F.

Heat a large Dutch oven over medium-high heat, then add olive oil, onions and garlic.

Cook until translucent, about 5 minutes.

Meanwhile, pat the chicken dry with paper towels, then salt and pepper both sides.

Add the chicken to the onion mixture and brown both sides until skin becomes crispy, about 8-10 minutes.

Pour in the chicken stock and apple cider, and bring to a boil.

Lower the heat and add celery, apples and 4 of the thyme sprigs.

Place in the preheated oven and cook for 20 minutes, then add the cashew milk and cook for another 35-45 minutes, until the apples have softened and the chicken thigh comes to an internal temperature of 180°F.

Remove from the oven and top with fresh thyme (stripped from the stems), and additional salt and pepper if desired. Serve immediately.