Ingredients
- David's Note:
- Make it a delicious night in! Seasoned chicken thighs are braised in hard cider and chicken stock, then finished off with a little heavy cream to create an irresistible sauce
- Ingredients:
- 3 Tbsp flour
- 2 tsp salt, divided
- 1 tsp black pepper, divided
- 2 lbs (about 8) boneless, skinless chicken thighs, trimmed of fat
- 3 Tbsp oil
- 1 cup small-dice yellow onion
- 2 tsp chopped fresh thyme
- 1 tsp minced garlic
- 1 Granny Smith apple, peeled & cut into medium dice
- 3 cups (about 1 lb) peeled, large-dice rutabaga
- 1 (12-oz) can hard cider
- 1 cup chicken stock
- Pinch of nutmeg
- 1 small cinnamon stick
- 1/3 cup heavy cream
Preparation
Step 1
Preparation:
Mix together the flour, 1 tsp salt and 1/2 tsp black pepper in a large mixing bowl. Add the chicken thighs and toss to coat completely.
Heat the oil in a large skillet over medium-high heat. Brown the chicken thighs for about 3–5 minutes on each side, working in batches if necessary. Once each side is browned, set the chicken aside on a plate.
Add the onion to the same skillet and sauté over medium heat until translucent, about 3–5 minutes, stirring occasionally. Add the thyme and garlic to the onions and cook for 1 minute, stirring so the garlic doesn't burn. Next, add the apple, rutabaga, hard cider, chicken stock, nutmeg, 1 tsp salt, and 1/2 tsp pepper.
Return the chicken to the skillet and bring to a boil. Then, turn the heat down to a simmer, cover, and cook for 30 minutes. Add the cinnamon stick and cook for an additional 30 minutes. Pour the heavy cream into the skillet and simmer for 5 minutes, until the sauce is slightly reduced and thickened. Season to taste and serve.