Cider Braised Chicken Thighs in Sun Oven

Cider Braised Chicken Thighs in Sun Oven

This recipe is easy, and delicious. Who doesn't like bacon?  


Yield: Serves 4

Prep Time: 30 min

Cook Time: 1 hour 30 min




1lb boneless skinless chicken thighs

12 oz cider, alcholic is best because it forces you to buy a 6 pack and drink the other 5

1 clove garlic, smashed

1 big sprig thyme


Just toss all this into a bowl with salt and pepper and let marinate for a few hours to overnight.



½ lb bacon, diced- any type will work-the whiskey cure tastes good with the Chard but don’t worry about the specific cure or smoke type. Just bacon will work

1 bunch swiss chard, chopped.

¼ white onion, sliced

1 clove garlic, minced

2 medium russet potatos, sliced, diced, cut up however you like em


Fill the GoSun insert with the bacon and let that start cooking. Don’t preheat here, you want a kind of low heat to let the bacon fat render and slowly crisp. Stir this every 5 minutes or so. It should be nicely brown in about 20 minutes. DONT THROW OUT THE BACON GREASE!!! That’s like liquid gold. Save it to cook eggs, mix it with equal parts buttermilk and black pepper for an amazing dip/salad dressing, mail it to me, just please don’t throw it out.

Once the bacon is crisp, add your potatoes on one side of the insert with the bacon and lay your chicken in on the other(you can throw this marinade out, its got raw chicken in it). Let this cook for 30 minutes.


Remove the chicken and potatoes and let them rest for a minute. Load your insert with the Chard, onion and garlic. Really cram a lot of this in there. It wilts down a lot. Let this cook for 5 minutes until wilted. Serve up with those other 5 ciders if you haven’t drank them already.

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