Cider-Glazed Chicken Thighs
There are just a couple days left to this year’s October Unprocessed so I wanted to make sure I got this post up because not only is it made of 100 percent unprocessed foods, it’s also perfect for the fall. I mean, what’s better than a big glass of apple cider on a chilly day?
When I first found this recipe in Fine Cooking I was so excited about making it, I immediately went out and bought my favorite apple cider. But when I got home and saw my fruit bowl full of new Green Dragon apples, I realized there was no point in me buying apple cider when I could make my very own. So, that’s what I did. I made my own apple cider. And it was the best apple cider I’ve ever had.
I was able to make this cider thanks to Melissa’s Produce once again. Just like the dragon fruit, Melissa’s was nice enough to send me a big box of Green Dragon Apples. While they make a spectacular cider, they’re just as delicious right out of the fruit bowl. These apples are sweet and crisp, a little like Golden Delicious apples. But unlike the Golden Delicious, the Green Dragon are definitely firmer. See, I’ve never been a Golden Delicious fan because they’re kind of mealy in texture. I prefer my apples sweet and especially firm, which are exactly the qualities that make up the Green Dragons. They’re crisp and firm and absolutely worth a taste.
But if you don’t like your apples right off the tree, then I’d recommend turning these sweet green fruit into a scrumptious cider. The cider is perfect right out of the fridge or warmed up. But it’s really amazing brushed onto some chicken thighs. The cider adds a nice sweet and spicy flavor to the salty chicken, making it a wonderful fall entreé. And since everything’s made from scratch, it’s the perfect way to end this month of unprocessed eating.
Cider-Glazed Chicken Thighs
Ingredients:
- 10 apples
- 4 cinnamon sticks
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon honey
- 2 tablespoons unsalted butter
Directions:
- Juice the apples. Place the apple juice in a large pot. Add the cinnamon sticks, allspice, cloves and nutmeg. Simmer in the pot for an hour. Remove from the fire and let cool.
- While the cider simmers, preheat the oven to 450°F and line a baking sheet with tin foil.
- Toss the chicken thighs with the oil, salt and pepper in a large bowl until coated. Place the chicken on the baking sheet, skin side up, and roast until the thighs are golden and cooked all the way through, about 20 minutes.
- While the chicken roasts, bring the honey and 3/4 of a cup of cider to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes until reduced to half a cup. Remove from the heat and whisk in the butter.
- Once the chicken’s cooked, turn on the broiler and brush the chicken thighs with the cider glaze. Broil for 1 minute. Brush with more glaze and broil again for another minute or two. Remove the chicken from the oven, brush with more glaze and serve.
