Braised Apple Cider Chicken Dinner

One Pot Apple Cider Braised Chicken with Brussels Sprouts & Bacon (paleo, dairy-free, gluten-free) - Lexi's Clean Kitchen

This Braised Apple Cider Chicken is made into a complete meal with Brussels Sprouts and Bacon. It’s the perfect one pan fall dinner recipe! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!

Braised apple cider chickenBraised Apple Cider Chicken with Bacon and Brussels

The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting! I love this Braised Apple Cider Chicken for an easy weeknight meal that everyone will love. It’s dairy-free, grain-free, and low-carb, made with only a few simple ingredients and made into a compete one pan dinner.

Ingredients Needed

One Pot Apple Cider Chicken

I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!

Watch the video:

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

Want other delicious chicken recipes? Here are some favorite:

4.5 rating
2 reviews

One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

Yield 6
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Author: Lexi
Scale This Recipe


  • 5 pieces nitrate-free bacon
  • 2 pounds SVO bone-in chicken drumsticks and or chicken thighs
  • 1/4 cup leeks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 pound brussels sprouts, quartered
  • 1 bundle fresh thyme
  • 2 cups fresh apple cider
  • 2 teaspoons dijon mustard, more to taste
  • 1 tablespoon maple syrup


  1. In a large dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a papertowel. Pour out all but 2 teaspoons bacon fat.
  2. Heat the bacon fat over medium-high heat.
  3. Pat the chicken dry and season generously with salt and pepper.
  4. Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
  5. Take chicken out of the pan and set aside on a plate.
  6. Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
  7. Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
  8. Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
  9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
  10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
  11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!


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Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Braised Apple Cider Chicken Dinner

This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

Easy Pumpkin Soup How do you make a pumpkin soup?

October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.ApplePicking2015_11

Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.


Can you taste that creamy goodness? OH. YEAH. 

This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!


Looking for more pumpkin recipes?

Looking for more soup recipes?

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0.0 rating

Easy Pumpkin Soup

Yield 6
Prep Time 5 minutes
Cook Time
Total Time 5 minutes

Author: Lexi
Scale This Recipe


Chili Garlic Oil

  • 1/4 cup oil of choice
  • 2 red chilis, diced
  • 1 clove garlic, crushed


  1. Follow these directions to roast pumpkin and pumpkin seeds.
  2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
  3. Add in cubed pumpkin and mix to combine.
  4. Add in chicken stock just covering the pumpkin, spices, and maple syrup.
  5. Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
  6. Transfer to your high-speed blender and blend until smooth.
  7. Taste and adjust spices as desired (i.e. more salt, pepper).
  8. In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
  9. Garnish soup with roasted pumpkin seeds and optional garlic chili oil!


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Healthy Paleo Pumpkin Recipes

Let’s get to these recipes!

Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food

Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. 

Pumpkin Blondies from Taylor of Food Faith Fitness

These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!

Pumpkin Pancakes from Lee of Fit Foodie Finds

Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen

Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven

Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.


Easy Pumpkin Soup

One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

How to make roasted chicken

Want other chicken recipes? Try these:

Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

5.0 rating
3 reviews

Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}

Yields 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Author: Lexi
Scale This Recipe



  1. Preheat oven to 425 °F.
  2. In a medium dutch oven, heat oil over high heat.
  3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
  4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
  5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
  6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
  7. Serve hot!

Recipe Notes

  • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.


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What is your go-to cozy Autumn/Winter meal?

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