In a small bowl whisk together apple cider, olive oil, garlic, paprika, salt, onion powder, rosemary, pepper and allspice. Add to a large bowl or resealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow to marinade for at least 30 minutes, up to 1 day.
Place marinated chicken in a rimmed 13-in.x9-in. baking dish. Place skin parts side-up and spread them out evenly in the pan. Arrange potatoes and onions around and under the chicken.
Bake uncovered for about 1 hour. Potatoes should be tender, and chicken fully cooked with juices that run clear.
While chicken bakes, prepare your apple cider glaze. Add apple cider, brown sugar, Holland House® Sherry Cooking Wine, and mustard to a small saucepan. Whisk and bring to a boil, then reduce heat to low. Simmer mixture for 5-10 minutes and then turn off the heat. Let mixture sit, whisking occasionally, until thickened, about 10-15 minutes. The longer you let it sit off-heat, the thicker this glaze will become.
Remove baking dish from oven. Pour glaze over cooked chicken and potatoes. Garnish with chopped fresh herbs, if desired.
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