One 3-1/2 to 4 pound chicken, cut into serving pieces
Salt and white pepper to taste
3 tablespoons olive oil
1 cup Fly Creek Cider Mill Cider
1/3 cup Mill Pond Riesling Wine
1 cup heavy cream
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme leaves
- Preheat oven to 400 degrees F.
- Rinse and dry the chicken. Season with salt and pepper to taste.
- Heat the oil in a Dutch oven over medium heat. When very hot, but not smoking, add the chicken. Brown, turning frequently, for about 10 minutes or until the chicken is nicely colored.
- Using tongs, lift the chicken to a double layer of paper towels to quickly absorb any excess fat. Then transfer to a plate.
- Discard any of the oil remaining in the pan.
- Return the pan to medium heat. Add the cider and wine and bring to a boil. Lower the heat and stir in the cream along with the herbs. Bring to a simmer.
- Return the chicken, along with any juices on the plate, to the pan, spooning the sauce over the top of each piece. Cover and transfer to the preheated oven.
- Braise for about 25 minutes or just until the chicken is cooked through and the sauce has thickened. (If the sauce has separated and is not thick enough to serve as a gravy, remove the chicken from the pan and place the pan over medium heat. Bring to a simmer, whisking constantly to blend and thicken the sauce.)
- Remove from the oven and transfer the chicken to a serving platter. Taste the sauce and, if necessary, season with additional salt and pepper. Spoon the sauce over the top and serve with rice, noodles or mashed potatoes.