A lovely fall recipe, when the apples are finally in the market. I have made this with apples left over from the previous season, and it’s a good use for those that are not going to be eaten on their own.
CHICKEN WITH APPLES & CIDER
Servings 0
Ingredients
- 6 chicken thighs or split bone-in chicken breast, cut in half
- 1 ½ tsp coarse salt
- 1 tsp black pepper freshly ground
- 2 tbsp or to taste – with spray Extra-virgin olive oil
- 1 medium leek white and light-green parts only, thinly sliced
- 1 medium shallot thinly sliced
- 6 cloves garlic peeled and crushed
- 3 sprigs thyme
- 1 cup Basque-style cider substitute with ½ cup hard cider & ½ cup cider vinegar or Spanish sherry
- 1 large sprig tarragon
- 4 whole small apples or 2 large ones, quartered and cored
- 2 tbsp finely chopped Italian parsley optional
Instructions
- Pat the chicken dry with paper towels, season on all sides with salt and pepper. Brown chicken or set aside. If browning chicken, heat olive oil in large skillet, brown and remove. Otherwise, set the chicken aside.
- Heat olive oil in skillet to medium heat. Add leek, shallot, garlic and thyme. Cook until tender, about 5 minutes.
- Add cider/sherry and tarragon, stir.
- Stovetop method: Return chicken to the pan. Cover and cook over medium heat for 25 minutes (or until chicken reaches 165⁰ F). Uncover and increase heat to high. Reduce the liquid and cook until apples start to caramelize, about 3-5 minutes. Sprinkle with parsley
- Oven or slow cooker method: Preheat oven to 400⁰ F. Put apple mixture in casserole pan and put chicken on top. If the chicken is skinless, cover dish while baking. Remove from oven when chicken reaches 165⁰ F. Or put apple mixture in slow cooker, add chicken, cover and cook on high for 4-5 hours.