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Apple Braised Chicken Thighs


By Foody floozy, adventures of a Colorado cook (Visit website)



I described this dinner to a friend as "fall on a plate" when served with my roasted acorn squash. Both recipes I made for the first time for Sunday dinner. It was the perfect dish for the first weekend of fall. The original recipe is from Everyday Food and was made with turkey thighs. I encourage making this dish now since apples are at the peak of flavor.

3 lbs chicken thighs
1 T extra virgin olive oil
2 large shallots, thinly sliced
4 Granny Smith or Cortland apples, cored and quartered
14.5 ounces chicken stock
2 cups apple cider, do not use apple juice
2 t apple cider vinegar
salt
coarsely ground pepper

Preheat oven to 350 degrees. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer chicken to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

Return chicken, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.

Remove pot from oven and transfer chicken to a plate. Skim fat [I used a gravy separator] from cooking liquid and stir in vinegar. I used a potato masher to slightly break up the apples. Slice meat off bones (discard bones) and serve chicken with apples and pan sauce.





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