Apple Juice Braised Chicken

 For a printable recipe, click here.

Here's what you'll need:

5 lbs chicken pieces (Breasts, thighs, wings, legs..you may think 5 lbs sound like a lot, but it's generally the size of 1 bird)

Kosher Salt

2 onions, each quartered

2 large carrots, peeled and each given three chops (you want the pieces to be big)

4 golden potatoes, each quartered

1 tbs fresh sage, minced

5 whole cloves

1 large cinnamon stick

2 cups chicken stock

2 cups Dos Equis Beer

1 1/2 cups good quality apple juice

Preheat your oven to 400 Degrees.

Season your chicken pieces well with the kosher salt.  In a large dutch oven (7qt) over medium-high heat, add your onions, carrots, potatoes, sage, cloves and cinnamon.  Sprinkle with kosher salt and nestle your chicken pieces on top of the vegetables.  Now add the chicken stock, beer, and apple juice.  Bring to a boil, turn heat down to low and simmer for 20 minutes.  Place the pot into the oven.  (be careful..the pot is heavy).  Roast for about 30 minutes, turning the chicken pieces in the juices halfway through.  After 30 minutes, place the lid on the pot and roast for another 30 minutes.  Remove lid, turn the chicken pieces again and roast again for another 30 minutes without the lid.  

Carefully remove the pot from the oven and place on a heat resistant pad.  Remove chicken pieces and vegetables from the pot onto a platter and cover with foil to keep warm.  Ladle as much of the stock as possible into a medium sized sauce pan and place on the stove over medium- high heat.  Stirring frequently, simmer sauce until reduced by half.

Ladle the reduced sauce over the chicken and vegetables and serve.