Cider Braised Chicken
I have carried this recipe around with me for years, and I find myself making it three to four times a month. Cider is in my roots—it is one of the best products in County Tipperary, where I am from. The chicken just soaks up the cider vinegar, and to me, this dish is the perfect blend of tart, savory sour. PS: I’m a thigh man! Not only are thighs less expensive than chicken breasts, due to their fat content they are much harder to overcook.
- 1 tablespoon canola oil
- 8 chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 leeks, thinly sliced
- 1 tablespoon all-purpose
- 1 cup cider vinegar
- 2½ cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- Preheat oven to 375˚F. Heat canola oil over medium heat in a large Dutch oven.
- Pat chicken dry, then season with salt and pepper. Add chicken to the pot skin side down. Cook in batches over medium-high heat until browned on all sides, about 4 minutes per batch. This will take about 10 to 12 minutes. When done, set chicken aside on a platter.
- In the same pot, add leeks, flour, and vinegar, scraping up any brown bits from the bottom of the pan. Bring the sauce to a boil and add chicken stock. Place chicken back into the pot with the juices.
- Cover the pot and pop it into the oven for 20 minutes.
- Remove the pot from the oven. Then place chicken on a rimmed baking sheet and broil meat until crispy and a meat thermometer registers 165 degrees, about 3 minutes on the top shelf of the oven. Leave the oven door open and keep an eye on the chicken when it is broiling, as broiling can burn chicken very fast. Do not walk away!
- Meanwhile, simmer the sauce in the pot for about 10 minutes over medium heat. Stir in butter until melted. Place chicken on plates, spoon sauce over, garnish with parsley, and serve.