Crispy Chicken Thighs with Apple Cider Gravy

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.

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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

Course Entree
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions

  1. Heat apple cider over medium high heat and cook for approximately 20 minutes or until reduced by half and thickened. Set aside to cool.

  2. 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.

  3. 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.

  4. 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.

  5. Pour over chicken and serve.

Rowena’s Jam, My Pork

Sometimes you think that it’s going to be just a standard dinner but it ends up being one of those dinners when you want to lick the plate.  I had such an experience the other night.

It started off with our usual discussion on what we were going to have for dinner.  We had driven all afternoon from my daughter’s house and honestly I really didn’t want to do any cooking.  My husband suggested a pork tenderloin we had in the freezer so reluctantly I agreed.  My mind was spinning for the rest of the drive home on how I could make this semi appealing.  I remembered I had a jar of Peach, Orange and Clove jam from ROWENA’S KITCHEN.  I could probably do something with that.

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It didn’t begin well.  I opened the jar and the scent of clove was quite apparent.  I love cloves, but my husband does not.  He doesn’t even like the smell.  I had to make sure that it wasn’t going to be the predominant factor or I would never hear the end of it.   I added a bit of this and a little of that and to my delight when he stopped by the stove and stuck his nose in the pot, his only comment was “that smells delicious!”  And it was!  We poured it over the grilled pork and our easy no fuss meal turned into a pork devouring, plate licking event.

This was so good and it made our bland little pork tenderloin so much more appealing.  I would also recommend basting a ham with this, or pouring it on the ham after.  I think it would still end up with the same clean plate results the pork had.

Try it and I bet you’ll lick the plate too.

Rowena's Jam, My Pork

Prep Time 15 minutes

Ingredients

  • 1 pork tenderloin
  • 1 Tablespoon olive oil
  • 1 Tablespoon jamacian jerk seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (9 oz) ROWENA’S PEACH, ORANGE AND CLOVE JAM
  • 1/4 cup dijion mustard
  • 3 Tablespoons rum
  • 1 Tablespoon grated fresh ginger

Instructions

  1. Preheat grill to 350-400 degrees. Remove silver skin and excess fat from tenderloins. Brush tenderloins with oil and rub with jamacian jerk seasoning, salt and pepper.

  2. Grill tenderloins, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into the thickest portion registers 155 degrees. Remove from grill and let stand 10 minutes.

  3. While tenderloin is on the grill, combine ROWENA’S jam, dijion mustard, ginger, and rum and heat on medium heat until mixture thickens slightly. Season to taste with a pinch of salt and pepper.

  4. Slice pork and place on serving dish. Pour sauce over pork.

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