Maple cider chicken

A closer look

Why this combination works

Dry cider gives this sauce a fruity acidity, balanced by maple syrup and a little Dijon. Shallot makes the flavour more savoury, so it feels like dinner rather than a sweet glaze. Reduce as directed and taste before adding any extra sweetness.

What you need for maple cider chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
• Dry apple cider. Dry apple cider adds an apple flavour and acidity without as much sweetness as a sweet cider. Simmer it as directed; the cooking process does not guarantee an alcohol-free sauce.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Maple syrup. Maple syrup gives a rounded sweetness and a light woody flavour. It balances the cider’s acidity and helps the reduced sauce cling to the chicken.
• Dijon mustard. Dijon adds tang and a gentle mustard heat that balances a rich or sweet sauce. Smooth mustard disperses easily, so you get its flavour in every spoonful.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.

How to make maple cider chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften shallot for 3 minutes. Add cider and boil for 3 minutes. Stir in stock, maple syrup and mustard. Add the cornflour slurry and simmer for 1 minute.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with mash and sautéed cabbage.