There are always those times when you want something easy but a bit more than a soup and sandwich. Maybe it’s mid-week busy night or a Saturday evening with friends. And of course it has to turn out right every time.
In conjunction with my last post this Crispy Chicken Thigh recipe from Bon Appétit goes very well with the Farro Risotto. I have made this chicken several times and it comes out perfect every time. If you aren’t confident in the kitchen you can still pull this off looking like a pro and the flavors will make everyone think you spent all day in the kitchen.
The sauce is interchangeable. If you don’t want it as sweet, use a tart apple and add more mustard. It is really all about what you like. Just have fun with it. You can start with the basics of what I’ve given you and make it your own. This is the reason I love cooking so much.
Have fun and invite friends over. Let them think you worked all day. Share what you love because this is what it is all about.
Crispy Chicken Thighs with Apple Cider Gravey
- 1 cup apple cider
- 6 skin-on, bone-in chicken thighs about 2 1/4 pounds
- Kosher salt and freshly ground pepper
- 1 Tablespoon vegetable oil
- 2/3 cup apple jelly
- 2 Tablespoons dijon mustard
- 2 Tablespoons apple brandy
- 1/2 teaspoon grated ginger
Heat apple cider over medium high heat and cook for approximately 20 minutes or until reduced by half and thickened. Set aside to cool.
Preheat oven to 475 degrees F. Season chicken wit salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
In the meantime, combine 2 Tablespoons of the apple cider (reserve remainder for another use), 2/3 cup apple jelly, Dijon mustard, apple brandy and grated ginger in a saucepot and bring to a boil. Reduce heat to medium low and let simmer for about 10-15 minutes.
Pour over chicken and serve.