Every fall I go a little overboard and buy gallons upon gallons of apple cider. Don’t judge me, it’s just tastes too good to pass up and it’s usually available only in fall. That being said, I guess I am a little too obsessed, but anyways. This year I decided to try cooking with cider to try something new. And you know what? It totally worked and was a great success! I made Apple Cider Chicken and it’s now one of my favorite fall recipes.
Chicken is one of the most versatile and, let’s face it, one of the most boring proteins. We often cook chicken the same way over and over again. But I urge you to try this. I think that you’ll be surprised about how sweet and delicious this chicken tastes. And by braising it, how tender and juicy the meat is. We had no leftovers from this meal by the end of the week, which for us mean it was a huge success.
Now that fall is officially here, both by calendar and by weather, I’m in full on crazy lady fall mode. Sweaters are out, I’m buying pumpkins at the farmer’s market, I went to Michaels and got decorations for the whole apartment, I’m using a fall scented candle in my living room. Honestly the list could go on and on. All those buzzfeed posts talking about fall this and that? I am literally THAT person. Poor Tai….But I don’t regret it 😉
My excuse for going a little overboard in the Fall is that everything about Fall comes into season and then fades quickly. Pumpkins, apples and the famous Pumpkin Spice Latte are around for several weeks and then *Poof!* are gone just as quickly. I don’t know about you, but I feel like it’s one of the shortest seasons and I’m not okay with it 😉
Apple Cider Chicken
- 4 Chicken Thighs
- 2 Tbsp Vegetable Oil
- 1 Small Onion Chopped
- 2 Cloves Garlic Minced
- 2 Tbsp Fresh Rosemary Leave
- 2 Cups Apple Cider
- 2 Cups Chicken Stock
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Flour
- 3 Tbsp Water
- Optional: Parsley
- In a large pan heat vegetable oil on a medium-high setting. Season chicken generously with salt and pepper. Place chicken skin side down in the pan and cook until skin is golden, about 5 minutes. Flip chicken and cook for another 5 minutes.
- Drain fate and oil from pan. Add onion, garlic, rosemary, apple cider, chicken stock and apple cider vinegar. Bring to a simmer. Liquid should almost cover chicken.
- Mix together flour and water to create a slurry. Once mixed add to the pan.
- Season with salt and pepper and cook until liquid has reduced and thickened, stirring occasionally.
- After 20 check the thickness of the liquid. If it's able to coat the back of a spoon, it's ready to serve. Garnish with parsley and enjoy!