Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cider-Braised Chicken Thighs
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 37 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 331 milligrams
- Sodium
- 631 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 55 grams
Crispy skinned chicken thighs are packed with flavor when they’re braised with sweet apple cider, garlic, shallots, lemon and rosemary. This quick skillet braise is a perfect match for buttery egg noodles.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 37 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 331 milligrams
- Sodium
- 631 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 55 grams
Ingredients
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Directions
- Preheat the oven to 500 degrees F. Bring a large pot of water to a boil. Season the chicken thighs on both sides with salt and pepper. Arrange snugly in a large ovenproof skillet, skin-side down. Set over medium-high heat and cook until the skin sizzles, 3 minutes. Reduce the heat to medium and cook until the skin is crisp, 8 to 10 minutes (reduce the heat slightly if the skin browns too quickly). Remove the chicken to a plate; reserve the skillet.
- Meanwhile, peel the turnip; cut into small wedges. Trim and quarter the shallots. Smash and peel the garlic. Remove 8 wide strips of lemon peel using a vegetable peeler, then squeeze 1 tablespoon juice from the lemon. Spoon off all but about 1 tablespoon of the rendered chicken fat from the skillet. Add the turnip, shallots, garlic, lemon peel and rosemary to the skillet and cook, stirring, until softened, 2 minutes. Stir in the cider and lemon juice; bring to a simmer.
- Return the chicken to the skillet, skin-side up. Transfer to the oven and roast until cooked through, about 15 minutes.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Toss the noodles with 2 tablespoons cooking water, the butter, chives and a pinch each of salt and pepper. Add more cooking water if needed.
- Divide the noodles and chicken among plates. Return the skillet to high heat and simmer until the sauce thickens, 3 minutes. Top the chicken and noodles with the vegetables and pan sauce.
