Entrees

Cider-Glazed Chicken Thighs

There are just a couple days left to this year’s October Unprocessed so I wanted to make sure I got this post up because not only is it made of 100 percent unprocessed foods, it’s also perfect for the fall.  I mean, what’s better than a big glass of apple cider on a chilly day?

When I first found this recipe in Fine Cooking I was so excited about making it, I immediately went out and bought my favorite apple cider. But when I got home and saw my fruit bowl full of new Green Dragon apples, I realized there was no point in me buying apple cider when I could make my very own. So, that’s what I did. I made my own apple cider. And it was the best apple cider I’ve ever had.

I was able to make this cider thanks to Melissa’s Produce once again. Just like the dragon fruit, Melissa’s was nice enough to send me a big box of Green Dragon Apples. While they make a spectacular cider, they’re just as delicious right out of the fruit bowl. These apples are sweet and crisp, a little like Golden Delicious apples. But unlike the Golden Delicious, the Green Dragon are definitely firmer. See, I’ve never been a Golden Delicious fan because they’re kind of mealy in texture. I prefer my apples sweet and especially firm, which are exactly the qualities that make up the Green Dragons. They’re crisp and firm and absolutely worth a taste.

But if you don’t like your apples right off the tree, then I’d recommend turning these sweet green fruit into a scrumptious cider. The cider is perfect right out of the fridge or warmed up. But it’s really amazing brushed onto some chicken thighs. The cider adds a nice sweet and spicy flavor to the salty chicken, making it a wonderful fall entreé. And since everything’s made from scratch, it’s the perfect way to end this month of unprocessed eating.

Cider-Glazed Chicken Thighs

Ingredients:

  • 10 apples
  • 4 cinnamon sticks
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter

Directions:

  1. Juice the apples. Place the apple juice in a large pot. Add the cinnamon sticks, allspice, cloves and nutmeg. Simmer in the pot for an hour. Remove from the fire and let cool.
  2. While the cider simmers, preheat the oven to 450°F and line a baking sheet with tin foil.
  3. Toss the chicken thighs with the oil, salt and pepper in a large bowl until coated. Place the chicken on the baking sheet, skin side up, and roast until the thighs are golden and cooked all the way through, about 20 minutes.
  4. While the chicken roasts, bring the honey and 3/4 of a cup of cider to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes until reduced to half a cup. Remove from the heat and whisk in the butter.
  5. Once the chicken’s cooked, turn on the broiler and brush the chicken thighs with the cider glaze. Broil for 1 minute. Brush with more glaze and broil again for another minute or two. Remove the chicken from the oven, brush with more glaze and serve.