Dutch Oven Apple, Cranberry and Rosemary Chicken

Posted in Recipes by Sarah on November 13, 2009

Recipe compliments of Mom and the Pittsburgh Post Gazette!


  • 4 boneless chicken breasts
  • 1 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butterrosemary_apple_chicken
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 5 Fuji apples, rough chopped with skin on
  • 1/2 cup dried cranberries
  • 2 cups apple cider
  • 2 cups chicken stock
  • 1 tablespoon cracked pepper
  • 1 teaspoon kosher salt
  • 2 fresh rosemary sprigs
  • 14-ounce can whole cranberry sauce, optional


Place chicken breasts in a gallon-size plastic freezer bag. Using a wooden mallet or rolling pin, pound chicken until it is thin. Dredge chicken in flour, and set aside.

Heat olive oil and butter in a large Dutch oven over medium high heat. Add chicken and cook over medium-high heat, stirring occasionally, until brown, about five minutes. Turn heat down and add remaining ingredients except cranberry sauce. Stir to combine. Cover with a lid and bake in a 375-degree oven for 60 minutes. Top with whole cranberry sauce before serving, if desired.

Serves 4.

Note from author of the article:  To stretch the recipe to five servings, I shredded the chicken in the pot after cooking and served it with couscous.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: