Cider Braised Chicken

Recipe

Preparation15 minutes
Cook time40 minutes
Servings4
Episode1787
25,444

Ingredients

  • 4 Bone-in, Skin-on Chicken Thighs (this works well with 6 as well)
  • Olive Oil
  • 2 Cloves of Garlic, minced
  • 1 cup of Apple Cider
  • 1/2 cup of Chicken Stock
  • 2 Tbsp of Brown Sugar
  • Few Dashes of Worcestershire Sauce
  • 2 Apples, Cut into large chunks
  • 1/2 cup of Frozen Cipollini (or pearl) Onions, thawed
  • 2 tsp of Balsamic Vinegar
  • 2 tsp of Whole Grain Mustard
  • Fresh Rosemary
  • Fresh Thyme
  • Salt and Pepper to taste

Preparation

    1) Preheat your oven to 425 degrees. Season the chicken thighs well with salt and pepper and a dash of garlic and herbs on the bottom only. In a cast iron skillet (big enough to hold all the chicken and sauce) add a drizzle of olive oil, then place the chicken skin side down, turn the heat on medium high (right between medium and medium high) and cook for about 8 minutes or until the skin has rendered some fat and it's a golden brown color, flip and cook about 3 minutes on the opposite side.

    2) Once the chicken is well seared, pop it in the oven for about 10-15 minutes or until cooked through, meanwhile, make the sauce.

    3) Discard most the fat out of the skillet, add the garlic, sauté a minute then add the stock, apple cider, brown sugar, Worcestershire and a touch of fresh rosemary and thyme, simmer for about 5 minutes then add mustard, the apples and pearl onions and simmer gently for another 5 minutes.

    4) Once the chicken is done, add it to the pan with the sauce, cook all together for a few minutes so the sauce can penetrate through the chicken and when ready, add some fresh parsley and serve.

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