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Apple Cider Butterflied Chicken With Apple Cider Thyme White Wine Glaze

I just had to post another apple cider chicken recipe. This one is just as amazing as my last recipe. One pan is all it takes to make this seared juicy and moist butterflied chicken with rice. The rice gets its delicious flavor from the the chicken juices and a chicken base. Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze. By April Ronnecke Boller
Prep Time 1 day
Cook Time 40 minutes
Total Time 1 day 40 minutes
Author April Boller Wright

Ingredients

For the brine:

  • 4 lb whole chicken butterflied
  • 2 tsp Premium Better Than Bouillon Roasted Chicken Base
  • 3 tbs salt
  • 1 tsp minced garlic
  • 4 sprigs of thyme
  • 1 cup water
  • 3 tbs milk
  • 4 cups of apple cider

Chicken Seasoning

  • Salt for taste
  • Pepper for taste
  • 4 tbs softened butter
  • 2 1/4 tsp Premium Better Than Bouillon Roasted Chicken Base
  • 1/4 tsp onion powder
  • 2 cups of sliced mushrooms
  • 5-6 sun dried tomatoes in oil diced
  • 1/8 cup thinly slice carrots
  • 1 cup uncooked rice
  • 2 cups water
  • 1 tsp oil for the mushrooms
  • 1 tbs oil

For the Apple Cider Thyme Wine Glaze

  • 2 cups apple cider juice
  • 2 springs thyme
  • 1/4 tsp Premium Better Than Bouillon Roasted Chicken Base
  • 1/2 to 1 tbs of white wine

Instructions

  • Preheat oven to 425 degrees F.

For the Brine

  • Place one sprig of thyme under the skin of each breast and thigh. Add all the brine ingredients to a large bowl big enough to fit the butterflied chicken. Mix and add the butterflied chicken. Brine for 24 hours.

Cooking steps

  • Remove chicken from brine. Discard Brine. With paper towel pat the chicken dry. Add all the softened butter under the skin of each chicken breast and thighs.
  • Add 1 tsp of oil to a Swiss Diamond Nonstick Casserole or a stove to oven pan that's big enough for the chicken over medium high heat then immediately add the mushrooms. Cook mushrooms for about 1 minute. Remove the mushrooms and set to the side.
  • Add 1 tbs of oil to the same pan. Place butterflied chicken skin side down. Sear for about 3-4 minutes on each side. If chicken is browning too fast reduce the heat. Remove chicken carefully and set to the side.
  • Remove most of the oil from the pan. Add the water and the Premium Better Than Bouillon Roasted Chicken Base and just a bit of salt for taste. Pour the rice, carrots and sun dried tomatoes into the pan and spread it evenly. Place the chicken back into the pan over the rice. Place the lid or foil on. Bake for 35 to 40 minutes or when the thickets part of the thigh is cut and juice runs clear.

For the Glaze

  • Add all the ingredients into a small sauce pan over high heat until boiling. Reduce and simmer to 1/4 cup about 20 -30 minutes.
  • *optional. Once the chicken is finished baking remove the lid or foil and set oven to broil for about 2-3 minutes.
  • Remove pan and brush the glaze all over the chicken.