French chicken cider thyme (Print Version)
# Ingredients:
→ Poultry
01 -
2 lbs bone-in, skin-on chicken thighs and legs
02 -
Salt, to taste
→ Vegetables and Aromatics
03 -
4 shallots, diced or 1 medium onion, diced
04 -
1 rib celery, diced
05 -
4-5 sprigs fresh thyme
06 -
2 cloves garlic, minced
07 -
2 apples, peeled, cored, and cut into wedges
→ Meat and Fat
08 -
125 g (4 oz) bacon lardons or 6 strips bacon, chopped
→ Liquids and Seasonings
09 -
1 tbsp olive oil
10 -
2 tbsp brandy or whiskey
11 -
2 tbsp all-purpose flour
12 -
85 ml (1/3 cup) chicken stock
13 -
400 ml (1 1/2 cups) dry hard apple cider (e.g., Strongbow)
14 -
125 ml (1/2 cup) heavy cream (double cream)
# Instructions:
01 -
Set the oven temperature to 180°C (350°F).
02 -
Pat dry chicken thighs and legs with paper towels and season thoroughly with salt.
03 -
Heat 1 tablespoon olive oil in a large casserole dish over medium-high heat. Brown chicken pieces until golden on all sides. Remove and set aside on a platter.
04 -
In the same pan, fry bacon lardons over medium heat until fat is rendered. If excessively fatty, discard most fat. Remove bacon to the platter with chicken.
05 -
Add shallots, celery, and 2 thyme sprigs to the pan. Cook over low heat for 5-7 minutes until soft but not browned. Stir in minced garlic and cook for 30 seconds.
06 -
Pour in brandy or whiskey, stirring while scraping the pan bottom to release browned bits. Continue cooking until alcohol evaporates.
07 -
Add flour and stir to form a paste with the fat. Gradually pour in chicken stock, stirring until thickened to a gravy consistency. Incorporate the apple cider and stir to combine.
08 -
Return chicken and bacon to the casserole with remaining thyme sprigs. Bring mixture to a boil on the stovetop.
09 -
Cover casserole and transfer to the preheated oven. Cook for 30 minutes.
10 -
Remove lid and continue cooking for an additional 30 minutes uncovered.
11 -
While braising, fry apple wedges in 2 tablespoons reserved chicken fat or butter over medium heat. Cook carefully to avoid burning and set aside once lightly golden.
12 -
Remove casserole from oven, stir in heavy cream, and return to oven to cook uncovered for 20 minutes.
13 -
Stir in the fried apple wedges before serving. Pair with potatoes or rice as desired.
# Notes:
01 -
Use bone-in, skin-on chicken for richer flavor. Browning the chicken before braising develops deeper taste. Deglazing with alcohol extracts pan flavors; substitute with stock if avoiding alcohol. Adjust seasoning to taste before serving.