Take your PA Preferred® chicken and produce to the next level with this cider-braised chicken and apple recipe. Sear the chicken to lock in its juicy flavors, then simmer and braise in PA apple cider along with aromatic herbs and vegetables, cranberries and apples. The result is crispy, caramelized chicken and apples with tender, fall-apart flesh.
Stay on-theme and pair with a PA cider, a crisp, lean PA Pinot Grigio companion or a PA dark lager for matching notes of toasted caramel.
Cider-Braised Chicken and Apples
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 43 min | 53 min |
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 2 large apples, halved and cored, such as Honeycrisp or Gala
- 1/2 cup cranberries, dried, fresh or frozen and thawed
- 2-3 sprigs fresh rosemary, plus extra for garnish
Method
- Preheat oven to 375°F. Pat chicken thighs dry and season with salt and pepper.
- Heat oil in large oven-safe skillet or Dutch oven over medium-high heat.
- Add chicken, skin-side-down, and sear until golden-brown, about 4-5 minutes per side. Remove from skillet and set aside.
- Add onions to skillet and cook until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in cider and broth, scraping up any browned bits from bottom of skillet. Bring to simmer and add apples, cranberries and rosemary. Return chicken to skillet, skin-side-up, nestling among apples.
- Transfer skillet to oven and bake until chicken reaches an internal temperature of 165°F and apples are tender, about 25-30 minutes. Garnish with additional rosemary.
- Recipe and video: Dish Works
