HONEY-BRAISED CHICKEN THIGHS WITH APPLE

HONEY-BRAISED CHICKEN THIGHS WITH APPLE image

Number Of Ingredients 12

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 pounds bone-in skinless chicken thighs trimmed of all excess fat
1 tablespoon olive oil
1 medium onion, finely chopped (1cup)
2 large, crisp apples, peeled, cored and cut into 1 inch pieces
3/4 cup plus 3 tablespoons apple cider
3/4 cup low-sodium or homemade chicken broth
3 tablespoons honey
2 tablespoons cornstarch

Steps:

Preheat the oven to 300 degrees Combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken thighs. Heat the oil in a large shallow ovenproof braising pan or roasting pan large enough to hold all the chicken, over medium high heat. Add the chicken thighs, smooth sides down; if the pan seems crowded, cook the thighs in 2 batches. Cook until the thighs have some brown color, about 4 minutes, then turn them over and cook for 2 to 3 minutes. Transfer the browned pieces to a large plate. After all the chicken has been browned, add the onion to the pan. Reduce the heat as needed so the onion cooks without burning; this will take 5 to 6 minutes. Add the apple pieces and cook for 2 to 3 minutes, stirring, then add 3/4 cups of the apple cider, the broth and honey. Bring the liquid to a boil then add the browned chicken pieces. Cover the pan and transfer to the oven. Bake for about 1 hour, or until the chicken is cooked through and tender. Transfer the chicken and any intact apple pieces to a serving bowl orplatter. Return the pan to the stove, over high heat so the liquid in the pan comes to a boil. Meanwhile, whisk together the remaining 3 tablespoons of apple cider and the cornstarch in a small bowl so the cornstarch dissolves, then whisk that mixture in to the liquid in the pan. As soon as the liquid thickens to form a sauce, remove the pan from the heat. Pour the thickened sauce over the chicken and apples. Serve hot.