chicken cider thyme (Printable Version)
# What You'll Need:
→ Meat and Fat
01 -
6 chopped bacon strips or 125 g (4 oz) bacon lardons
→ Vegetables and Aromatics
02 -
2 peeled, cored, and sliced apples
03 -
4 shallots diced or 1 medium onion chopped
04 -
1 rib celery chopped
05 -
2 garlic cloves minced
06 -
4 to 5 fresh thyme sprigs
→ Liquids and Seasonings
07 -
1 tablespoon olive oil
08 -
125 ml (1/2 cup) heavy cream (double cream)
09 -
2 tablespoons all-purpose flour
10 -
400 ml (1 1/2 cups) dry hard apple cider like Strongbow
11 -
1 tablespoon brandy or whiskey
12 -
85 ml (1/3 cup) chicken stock
→ Poultry
13 -
2 lbs chicken legs and thighs with bone and skin
14 -
Salt to season
# Steps to Follow:
01 -
Turn your oven to 180 degrees C or 350 degrees F.
02 -
Use paper towels to pat the chicken dry and sprinkle salt all over.
03 -
Heat a large pan with olive oil on medium-high. Fry chicken until all sides have a golden color. Put them aside on a plate.
04 -
In the same pan, brown the bacon pieces on medium heat. Pour off most of the fat if it's too greasy. Place bacon with the chicken.
05 -
Throw in shallots, celery, and 2 thyme sprigs. Let them cook on low heat for about 5 to 7 minutes till soft but not browned. Add garlic and cook half a minute.
06 -
Pour in brandy or whiskey and scrape the pan’s bottom, stirring till the alcohol burns off.
07 -
Stir in the flour to mix with fat and make a paste. Slowly add chicken stock, stirring until it thickens into gravy. Mix in apple cider.
08 -
Put the chicken, bacon, and rest of the thyme back in the pot and bring it to a boil on the stove.
09 -
Cover the pot and bake it in the oven for 30 minutes.
10 -
Take off the cover and bake for another 30 minutes without it.
11 -
While that’s going, fry apple slices in 2 tablespoons of saved chicken fat or butter on medium heat. Watch closely so they don’t burn. When golden, set aside.
12 -
Take the pot out of the oven, stir in the cream, then put it back in uncovered for 20 more minutes.
13 -
Mix in the cooked apples just before you serve. Goes great with rice or potatoes.
# Additional Tips:
01 -
Chicken with skin and bone gives the best flavor. Browning it first makes it taste deeper. Using alcohol to loosen pan flavors is great, but you can swap it with stock if you want to avoid booze. Taste and tweak the salt before serving.