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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 4 bone-in chicken thighs, with skin
- Salt
- Freshly ground pepper
- 1 teaspoon canola or grapeseed oil
- 1 medium red onion, thinly sliced
- 1 tablespoon coarsely chopped rosemary leaves
- 2 cups cider
- 1 McIntosh or other cooking apple, peeled and cut into 1/2-inch slices
Method
- Preheat oven to 325
- Season the chicken thighs with salt and pepper.
- In a large skillet or Dutch oven set over medium-high heat, add the oil and heat until shimmering.
- Brown the thighs skin side down, about 5 minutes.
- Turn over and brown all other sides, about another 5 minutes.
- Drain off most of the rendered fat, then add the onion.
- Reduce the heat to medium.
- Cook, stirring, until the onion is fairly soft and translucent, about 10 minutes.
- Add rosemary leaves and cook 1 minute.
- Add 2 cups cider and bring to a boil.
- Reduce by half, about 5 minutes.
- Add the chicken thighs, then cover the pan and place in the oven.
- Cook for 15 minutes then flip each piece.
- Add the apples, cover the pan again and cook until the thighs are tender and falling off the bone, about another 15 minutes.
- Skim off most of the fat from the sauce, then serve the thighs in bowls with the sauce.
