Cider Chicken with Apples and Onions
- Level: Easy
- Yield: 6 servings
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)
6 whole chicken legs (about 3 pounds)
1 tablespoon mustard powder
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 8-ounce package pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1/2 cup apple cider
1/2 cup low-sodium chicken broth
2 Granny Smith apples, cut into chunks
1 tablespoon tarragon vinegar or white wine vinegar
3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)
Directions
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
- Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
- Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
- Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.