Apple-Brined Chicken Thighs Recipe

Apple-Brined Chicken Thighs Recipe
Adapted from tasteofhome.com
Apple-Brined Chicken Thighs Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3

    cups apple cider or juice

  • 1

    medium onion, sliced

  • 1

    medium lemon, sliced

  • 4

    fresh rosemary sprigs

  • 1/3

    cup kosher salt

  • 1/2

    cup packed brown sugar, divided

  • 4

    garlic cloves, minced

  • 1

    bay leaf

  • 1

    teaspoon whole peppercorns

  • 2

    cups cold water

  • 10

    bone-in chicken thighs (about 3-3/4 pounds)

  • One

    2-gallon resealable plastic bag

  • 1

    pound fresh green beans, trimmed

  • 3

    medium tart apples, cut into wedges

  • 1

    tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  • 1

    tablespoon olive oil

  • 1/4

    teaspoon pepper

Directions

In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature. Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180° and beans are tender. Yield: 5 servings. Nutrition Facts: 2 chicken thighs with 3/4 cup bean mixture equals 591 calories, 32 g fat (8 g saturated fat), 163 mg cholesterol, 817 mg sodium, 30 g carbohydrate, 4 g fiber, 47 g protein.

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