Cider Braised Chicken

Cider Braised Chicken (page 5 and page 6) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.


Cider Braised Chicken

Fermented apple juice produces apple cider vinegar. Apple cider vinegar is excellent for marinades, salad dressings, food preservatives, pickling, or making chutney. It is also a great addition in the water for soaking fruits and vegetables.

Serves 4 / 4 Servings


  • 1½ lb chicken breast/roughly 2 chicken breasts*
  • 3 tablespoons apple cider vinegar
  • ⅓ cup white wine
  • 1 medium size shallot – sliced into round pieces
  • 5 cloves of garlic – minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • ½ lb green beans
  • 1 medium-size fennel bulb or 1 can artichokes*
  • green onions
  • light olive oil
  • garlic powder
  • salt
  • black pepper

*Instructions for chicken breast: Remove the tender, white section of the chicken and discard. That portion is fat. Place your hand flat on the chicken and slice from the thickest part to the thinnest. You should receive at least 3 slices from 1 chicken breast.

*Instructions for funnel: Separate the tough, white bottom of the fennel and slice in half. Continue slicing the bulb into moon shapes.


  1. Marinate chicken in apple cider vinegar, 3 shakes of garlic powder and black pepper for about 30 minutes to 1 hour.  
  2. Heat a large non-stick pan on a medium to high heat. Add 1 to 2 tablespoons of light olive oil.
  3. Using a tong, gently shake liquid off of the chicken. Reserve marinade for later use.
  4. Sear both sides of chicken to a beautiful golden-brown color, about 4-6 minutes. Lightly salt chicken to taste.
  5. Add shallots, garlic, thyme, and dill to sauté for about a minute. Add white wine and enough of the reserved marinade (from step 3) to deglaze. The combined liquids should barely rise above the pan.
  6. Add vegetables and cover. Simmer for 2 minutes. Finish with salt, garlic powder, and black pepper to taste.