Apple Cider Braised Chicken Breasts with Sweet Potatoes
Chicken breasts, sweet potatoes, and onions braise in apple cider for a hearty fall dinner. Gingersnap cookies add warm spice and help thicken the sauce in this company-worthy Dutch oven meal.
Servings: 6 servings
Calories: 460kcal
Equipment
- salt and pepper grinders optional
Ingredients
- 6 large chicken breasts boneless
- 2 tablespoons avocado oil or other light colored oil
- 2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
- 1 tablespoon garlic powder or to taste
- 1 large onion sliced
- 3 cups apple cider (or juice)
- 5 medium sweet potatoes peeled and cut into large chunks
- 12 each gingersnap cookies plus more for garnish, if desired.
Instructions
- Season the chicken breasts on both sides with the salt, pepper, and garlic powder.
- Add the oil to a large Dutch oven and brown the chicken very well on both sides on medium/high heat, working in batches, if needed.
- Remove the chicken from the pan and set aside.
- Add the sliced onion to the pan and cook, stirring occasionally for 3-4 minutes.
- Reduce the heat to medium and add 1 cup of the apple cider to the pan with the onion, making sure to scrape up all the browned bits from the bottom of the pan (deglazing).
- Add the browned chicken back to the pan along with the remaining apple cider. Cover and place in a preheated 300-degree oven for 2 hours.
- After 2 hours, remove the pan from the oven and add in the prepared sweet potatoes. Return the pan to the oven for an additional 70-90 minutes, or until the potatoes are fork tender.
- Remove the pan from the oven and add in the gingersnap cookies.Allow the gingersnap cookies to dissolve into the hot sauce.
- To serve, spoon the sauce, potatoes over the chicken on a plate. Add additional crumbled cookies over the chicken, if desired (not shown).
Notes
Store leftovers in airtight containers in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container for up to 3 month. Label and date. Thaw in the refrigerator overnight and reheat, covered, in a 350 degree oven for 15 minutes.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 66g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1094mg | Potassium: 1277mg | Fiber: 7g | Sugar: 23g | Vitamin A: 26757IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg
