Cider-Braised Chicken with Gouda Sweet Potatoes

Wisconsin Cheese Cider-Braised Chicken with Gouda Sweet Potatoes Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fenugreek Gouda or Gouda can be used in this recipe.


  1. Pat chicken thighs dry with paper towel. Season with salt and pepper.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Brown chicken thighs for 3 minutes on each side. Transfer chicken to a plate. Keep warm.
  3. Add apple cider and thyme sprigs, stirring to loosen any browned bits from bottom of pan. Reduce heat to low. Add chicken and sweet potatoes. Simmer, covered, for 13-18 minutes or until potatoes are tender and a thermometer inserted into meat reads 165┬░F. Remove and discard thyme sprigs.
  4. Transfer chicken to another plate. Keep warm. Remove potatoes with a slotted spoon to a bowl, reserving pan juices in skillet. Mash potatoes with remaining butter. Stir in gouda. Keep warm.
  5. Add maple syrup and Dijon mustard to skillet. Bring to a boil; cook and whisk 5-7 minutes longer or until sauce is reduced by half. Serve sauce with chicken and potatoes. Garnish with thyme.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

This relatively young gouda cheese is aged for 6-9 months; it's smooth, creamy and dotted with fenugreek seeds. The flavor is sweet and nutty with notes reminiscent of maple syrup.

write a review