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Friday, July 14, 2017

Honey-Braised Chicken Thighs With Apple






James M. Thresher for The Washington Post

NOURISH OCT 20, 2010

This is a win-win dish: Apple pie spices and honey provide the sweetness we don't usually have at weeknight meals (dessert is rare), and diced apples melt into the sweet-savory sauce for the chicken.

Skinless chicken breast halves can be used instead of chicken thighs, but the meat might not end up quite as moist; if you use them, reduce the oven time to 40 to 45 minutes.

SERVINGS: 8

INGREDIENTS

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 pounds bone-in, skinless chicken thighs (8 large thighs or 16 small thighs), trimmed of all excess fat
1 tablespoon olive oil
1 medium onion, finely chopped (1 cup)
2 large , crisp apples, peeled, cored and cut into 1-inch pieces
3/4 cup plus 3 tablespoons apple cider
3/4 cup low-sodium or homemade chicken broth
3 tablespoons honey
2 tablespoons cornstarch

DIRECTIONS

Preheat the oven to 300 degrees.

Combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken thighs.

Heat the oil in a large shallow ovenproof braising pan or roasting pan large enough to hold all the chicken, over medium-high heat. Add the chicken thighs, smooth sides down; if the pan seems crowded, cook the thighs in 2 batches. Cook until the thighs have some brown color, about 4 minutes, then turn them over and cook for 2 to 3 minutes. Transfer the browned pieces to a large plate.

After all the chicken has been browned, add the onion to the pan. Reduce the heat as needed so the onion cooks without burning; this will take 5 to 6 minutes. Add the apple pieces and cook for 2 to 3 minutes, stirring, then add 3/4 cup of the apple cider, the broth and honey. Bring the liquid to a boil then add the browned chicken pieces. Cover the pan and transfer to the oven.

Bake for about 1 hour, or until the chicken is cooked through and tender.

Transfer the chicken and any intact apple pieces to a serving bowl or platter. Return the pan to the stove, over high heat so the liquid in the pan comes to a boil.

Meanwhile, whisk together the remaining 3 tablespoons of apple cider and the cornstarch in a small bowl so the cornstarch dissolves, then whisk that mixture into the liquid in the pan.

As soon as the liquid thickens to form a sauce, remove the pan from the heat. Pour the thickened sauce over the chicken and apples. Serve hot.

Rating ****[1]

RECIPE SOURCE

From Nourish columnist Stephanie Witt Sedgwick.

Nutritional Facts
Calories per serving: 200
% Daily Values*
Total Fat: 5g 8%
Saturated Fat: 1g 5%
Cholesterol: 70mg 23%
Sodium: 150mg 6%
Total Carbohydrates: 21g 7%
Dietary Fiber: 2g 8%
Sugar: 16g
Protein: 17g

https://www.washingtonpost.com/pb/recipes/honey-braised-chicken-thighs-with-apple/11686/

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