Cosmic Crisp® Apple Miso Chicken


  • 1 whole chicken, quartered
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 1 Cosmic Crisp® Apple, thinly sliced
  • 3 garlic cloves, minced
  • 1 can Two Towns Cosmic Crisp® Apple Cider
  • 3 tbsp red miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp stone ground mustard
  • 1-2 cups chicken stock
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Green onion, to serve
  • Black sesame seeds, to serve


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat a large oven-safe skillet or pot over medium high heat. Season the chicken with salt and pepper on each side.
  3. Add the oil to the pan. Once hot, add the chicken quarters and cook for 5 minutes per side or until golden brown to get a nice crust. Remove from the pan.
  4. Add the shallot and apple slices and sauté for about 5 minutes under tender. Add the garlic and sauté for another minute.
  5. Add the cider and bring to a simmer. Reduce the heat to medium-low and let simmer for about 10 minutes or until the cider cooks down a bit.
  6. Whisk in the miso paste, maple syrup, and mustard. Let simmer for another 2-3 minutes.
  7. Add the chicken back into the pan and pour chicken stock over the top until the chicken is submerged ⅔ of the way into the liquid.
  8. Transfer the pan to the oven and bake for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and take the chicken out of the pan to rest.
  9. Meanwhile, whisk the cornstarch and water in a small bowl to make a slurry. Whisk the slurry into the miso sauce over medium-low heat. Whisk frequently until thickened. If the sauce gets too thick, add a splash of chicken stock.
  10. Pour the sauce over the chicken and garnish with green onion and black sesame seeds.
Cosmic Crisp Apple pouch

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