Apple Cider Chicken Recipe
We think our wines really shine with the right food! So in every club shipment, we include a newsletter with a seasonal recipe that we know will pair well with at least one Silver Thread wine.
Apple Cider Chicken (from Sally’s Baking Addiction)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs
- 2 Tablespoons unsalted butter
- 1 Tablespoon light or dark brown sugar
- 2 cups apple slices (about 1/4-inch-thick slices, no need to peel)
- 1/3 cup chopped shallots (or yellow onion)
- 1/3 cup apple cider (NOT apple cider vinegar)
1) Heat a large 12-inch skillet over medium heat. I usually use a cast iron skillet, but any skillet this size works. You can also use a Dutch oven.
2) In a small bowl, mix together 3/4 teaspoon salt, the coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.
3) Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature should be at least 165°F (74°C)). Transfer chicken to a plate and cover lightly. You’ll add it back to the pan in the end of the next step.
4) Add the butter to the pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes. Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.
5) Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and rosemary, if desired. Serve with your favorite Dry Riesling!
