Apple-Brined Chicken Thighs Recipe

By á-7149

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.