Recipe
Preparation15 minutes
Cook time40 minutes
Servings4
Episode1787
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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