Ginger Chicken and Cider

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3-1/2 pound chicken
  • 3/4 teaspoon ground ginger
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 1 bottle Amber Woodchuck Hard Cider
  • 2 tablespoons sherry
  • 1 tablespoon chopped parsley 


  • 1 bright-skinned apple, in wedges or slices
  • 1 small bunch parsley

Preheat oven to 425 degrees. Melt butter over medium heat in a shallow, no reactive roasting pan or low-sided flameproof casserole. Add onion and cook, stirring frequently, until golden and softened, about 15 minutes. While onion is cooking, rinse chicken and pat dry. Combine spices with flour and rub all over outside of bird.

When onion is ready, place bird on top of it in pan. Pour the cider and sherry around (not over) chicken and place in oven. Cook 15 minutes, then lower heat to 375 degrees. Baste chicken with pan juices. Continue to cook, basting every 15 minutes or so, for another hour and 20 minutes or until juices run clear when thigh is pricked with a fork.

Transfer chicken to serving platter, then stir chopped parsley into the pan juices and pour into a gravy boat.

Garnish platter with apples and sprigs of parsley.

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