Crisp, dry hard cider combines with fresh sage, garlic and chicken broth to create a deliciously complex sauce without a hint of apple, for Cider-Braised Chicken with Cipollinis and Sage. Recipe below.

When we were recently invited to a dinner pairing food with super-premium American hard ciders, I planned to enjoy the food and be a good sport about the cider. I don’t drink beer and am not a real fan of apple juice either, so I merely hoped I could make it through the evening, politely sipping without openly grimacing in the presence of our hosts, Crispin Cider Company.

I needn’t have worried. The four ciders we sampled were delicious. Unlike many ciders, Crispin hard ciders are not styled as a traditional “sweet beer” beer alternative. They are crisp and clean, not sweet and sticky, and meant to be served over ice. From our first sip of their European-style brut—our favorite of the bunch—we knew we’d found a refreshing, light alternative to our go-to summer drink, pinot grigio. Continue reading “American cider, Italian onions: Cider-Braised Chicken with Cipollinis and Sage” →