Instructions: 1. Pat the chicken dry and season generously on both sides with salt and pepper. 2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin side down and cook for 6 to 8 minutes, until the skin is deeply golden. Turn and cook 3 to 4 minutes more, then transfer to a plate. 3. Pour off all but about 1 tablespoon of fat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 1 minute more. 4. Pour in the cider, whisk in the mustard, and scrape up the browned bits from the bottom of the pan. 5. Return the chicken to the pan skin side up, tuck in the thyme sprigs, and bring to a simmer. Cover and cook over medium- low heat for 20 minutes. 6. Add the apple wedges to the sauce, then continue to simmer uncovered for 10 to 12 minutes, until the chicken is cooked through (165°F at the thickest part) and the sauce has reduced slightly. 7. Discard the thyme stems, taste the sauce for salt, and serve the chicken and apples with the pan sauce spooned over rice, mashed potatoes, or thick slices of crusty bread.
CIDER-BRAISED CHICKEN WITH APPLES
SERVES 4
Ingredients: z 6 to 8 bone-in, skin-on chicken thighs z Salt and freshly ground pepper z 1 tbs. olive oil
z 1 yellow onion, sliced z 2 cloves garlic, minced
z 1 ½ cups apple cider z 1 tbs. Dijon mustard z 4 sprigs fresh thyme z 2 firm apples, cored and cut into thick wedges
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