Cider-Braised Chicken

By á-4032

Ingredients

• 3 pounds bone-in, skin-on chicken pieces
• Salt and pepper
• 2 tsps. vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 tsps. minced fresh thyme
• 2 tsps. all-purpose flour
• 1 large Golden Delicious or Cortland apple, peeled, cored and cut into 3/4 inch chunks
• 1 cup apple cider
• 1/4 cup apple brandy
• 1 tsp. cider vinegar

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large oven-proof skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well-browned, about 10 minutes. Flip chicken pieces and brown on second side, about 5 minutes. Transfer chicken to plate.
2. Pour off all but 1 Tbsp. of fat from skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme, and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 Tbsps. of brandy, bring to boil.
3. Nestle chicken, skin side up, into sauce and roast until white meat registers 160 degrees (or dark meat registers 175 degrees), about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper to taste. Serve, passing sauce at table.