Braised Chicken with Apples & Cider
Courtesy of Aran Goyoaga
Basque-style cider is drier and funkier than American hard ciders. Isastegi Sidra is a classic brand and is available throughout the U.S.
Serves 6
How to Make It
1
Heat olive oil in a large pan with a lid over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown on all sides, about 6 minutes per side. Remove chicken to a plate.
2
Reduce heat to medium and add the leek, shallot, garlic, and thyme to the pan. Stir and scrape up any brown bits and cook until vegetables are tender, about 5 minutes. Add cider and tarragon, stir, and return chicken to the pan. Add apples, cover, and cook for 25 minutes. Uncover, increase heat to high, and reduce liquid until the apples caramelize, 3–5 minutes. Sprinkle with the parsley and serve.
Ingredients
2 tbsp extra-virgin olive oil
6 skin-on chicken legs or thighs (about 2 lb.)
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
1 medium leek (white and light-green parts only), thinly sliced
1 medium shallot, thinly sliced
6 garlic cloves, peeled and crushed
3 sprigs thyme
1 cup Basque-style cider
1 large sprig tarragon
4 whole small apples, or 2 large ones, quartered and cored
2 tbsp finely chopped Italian parsley
Directions
1
Heat olive oil in a large pan with a lid over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown on all sides, about 6 minutes per side. Remove chicken to a plate.
2
Reduce heat to medium and add the leek, shallot, garlic, and thyme to the pan. Stir and scrape up any brown bits and cook until vegetables are tender, about 5 minutes. Add cider and tarragon, stir, and return chicken to the pan. Add apples, cover, and cook for 25 minutes. Uncover, increase heat to high, and reduce liquid until the apples caramelize, 3–5 minutes. Sprinkle with the parsley and serve.
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