Pepper Jelly Braised Chicken

I love finding new ways to make a simple chicken dinner feel special. This Pepper Jelly Braised Chicken does just that. Chicken quarters are browned and then slowly braised with carrots, onions, and apples. A sweet and savory pepper jelly sauce brings everything together. The chicken cooks low and slow until it is tender and full of flavor. The vegetables become soft and flavorful as they cook in the sauce and broth. Serve this braised chicken over rice for a hearty family dinner. It is a little different from your usual chicken dinner, but still simple enough for a weeknight meal.

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Pepper Jelly Braised Chicken

Servings: 4 Servings

Author: Rose Thicket Farms

Ingredients

Sauce

• 1 (10 oz) jar red pepper jelly
• 3 Tbs Dijon mustard
• 1 tsp lemon juice

Chicken Seasoning

• 2 tsp salt
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Braising Ingredients

• 4 chicken quarters
• 2 Tbs olive oil
• 2 Tbs butter
• 4 large carrots peeled and cut into sticks
• 1 large apple peeled and sliced
• 1 medium onion halved and sliced
• 2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup gluten-free flour
• 2 Tbs butter sliced
• 3 cups chicken broth

Instructions

• Preheat the oven to 350°F.
• Pat the chicken dry with paper towels. Season both sides of the chicken with the chicken seasoning.
• Heat the olive oil and 2 tablespoons of butter in a large Dutch oven or braising dish over medium heat. Place the chicken skin side down and brown for about 3 minutes. Flip the chicken and cook for an additional 3 minutes.
• Remove the chicken from the pan and set aside.
• Add the carrots, onions, and apples to the pan. Cover with the lid slightly cracked and cook for about 10 minutes, stirring halfway through the cooking time.
• Season the vegetables with 2 teaspoons of salt and 1/2 teaspoon of black pepper.
• Make a well in the center of the vegetables and add 2 tablespoons of butter. Once the butter has melted, sprinkle the gluten-free flour over the vegetables. Stir to coat the vegetables and incorporate the flour.
• Pour in the chicken broth and stir to combine. Taste the broth and adjust the seasoning with additional salt and pepper if needed.
• Pour half of the pepper jelly sauce over the vegetables and stir to combine.
• Place the chicken on top of the vegetables with the skin side facing up. Pour the remaining sauce over the chicken.
• Cover the Dutch oven or braising dish and bake for 2 1/2 hours, or until the chicken is tender and cooked through.
• Serve the braised chicken and vegetables over rice.

Notes

Be sure to check labels and choose ingredients that are certified or clearly labeled gluten-free.

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This Pepper Jelly Braised Chicken turned out to be such a fun way to change up our usual chicken dinner. The sweet pepper jelly, tender chicken, and braised vegetables come together for a meal that feels comforting without being complicated. Served over rice, it makes a hearty dinner the whole family can enjoy. If you enjoy the flavor of pepper jelly, you might also like my New Orleans Boudin Dip.

Did you try this recipe? I’d love to hear what you think. Leave a comment below and let me know how you served it.