Apple Cider Roasted Chicken.
  • One medium chicken, cut up
  • Salt and pepper
  • Olive oil
  • ¼ cup of wine
  • 3 shallots, thinly sliced
  • 1 tbsp sage leaves, chopped
  • 1 tbsp of brown sugar
  • 1 tbsp brown mustard
  • 1 tbsp of Dijon mustard
  • 1 cup of apple cider
  • 1 tsp of cornstarch
  • Asparagus, for serving
  • Wild rice, for serving
  1. Preheat oven to 425 degrees
  2. Coat chicken with a light drizzle of olive oil and season with salt and pepper.
  3. Add chicken to a cast iron skillet, sprinkle with sliced shallots and sage, and pour white wine into the pan.
  4. Roast at 425 degrees for about 40 minutes until the chicken pieces reach an internal temperature of 165 degrees. Some pieces may cook faster than others; remove any pieces from the pan as they reach their target temperature.
  5. Remove the skillet from the oven and place the chicken pieces on a plate, set aside.
  6. Heat the cast iron skillet and remaining drippings over medium heat on the stovetop.
  7. Add in brown sugar, mustards, apple cider, and cornstarch. Whisk together until fully combined and reduce until the sauce thickens.
  8. Add chicken pieces back into pan and spoon sauce to coat the pieces.
  9. Serve with roasted asparagus and wild rice.
Recipe by DomestikatedLife at