Cider-Braised Chicken with Gouda Sweet Potatoes

Cider-Braised Chicken with Gouda Sweet Potatoes


4 bone-in chicken thighs, with skin
Salt and pepper
6 tablespoons butter, cubed and divided
3 cups apple cider
3 fresh thyme sprigs
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
8 ounces Keystone Farms Cheese Smoked Gouda cheese, shredded
2 tablespoons maple syrup
1 teaspoons Dijon mustard
Fresh thyme sprigs


Pat chicken thighs dry with paper towel. Season with salt and pepper.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Brown chicken thighs for 3 minutes on each side. Transfer to a plate; keep warm.
Add apple cider and thyme sprigs, stirring to loosen any browned bits from bottom of pan. Reduce heat to low. Add chicken and sweet potatoes. Simmer, covered, for 13-18 minutes or until potatoes are tender and a thermometer inserted in meat reads 165°F. Remove and discard thyme sprigs.
Transfer chicken to another plate; keep warm. Remove potatoes with a slotted spoon to a bowl, reserving pan juices in skillet. Mash potatoes with remaining butter. Stir in gouda. Keep warm.
Add maple syrup and Dijon mustard to skillet. Bring to a boil; cook and whisk 5-7 minutes longer or until sauce is reduced by half. Serve chicken and potatoes with sauce. Garnish with thyme.

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