Main courses
Braised chicken thighs with apples
Ingredients
12 boneless skinless chicken thighs
4 Quebec Spartan apples, quartered
30 ml (2 tablespoons) melted butter
80 ml (1/3 cup) apple cider
250 ml (1 cup) chicken broth
1 onion, thinly sliced
30 ml (2 tablespoons) all-purpose flour
15 ml (1 tablespoon) chopped fresh thyme* (optional)
*optional
Preparation
- Preheat oven to 205°C (400°F).
- Season chicken thighs with salt and pepper.
- In an ovenproof frying pan, heat a little olive oil over medium heat. Brown the thighs for 1 to 2 minutes on each side. Set aside on a plate.
- In the same pan, brown the apples and onion for 2 to 3 minutes.
- Meanwhile, whisk the butter with the flour in a small bowl.
- Return the thighs to the pan and, if desired, add the thyme. Pour the cider into the pan and allow to reduce completely.
- Add broth and beurre manié, then stir. Season with salt and pepper. Cover and bake for 25 to 30 minutes, until the inside of the chicken has lost its pinkish hue.
Tips and tricks
Apples add texture and a delicate sweetness to everything, as this delicious recipe for braised chicken thighs with apples proves. And just because it's the middle of winter doesn't mean you can't enjoy them! On the contrary: four varieties (Spartan, Empire, McIntosh and Cortland) are available year-round.
Keep an eye out for the logo of Pommes Qualité Québec, a proud partner ofAliments du Québec.
Nut-free, egg-free recipe
Recipe and photo credit: Les éditions Pratico-Pratiques