Apple Cider Chicken with Autumn Vegetables
Introduction
As the leaves turn to shades of golden brown and the air becomes crisp, there’s a comforting desire to cook meals that embody the essence of fall. Apple Cider Chicken with Autumn Vegetables is a delightful twist on a classic autumn dish, perfect for cozy family dinners or special weekend meals. This recipe brings together the succulent flavors of marinated chicken thighs and the earthy sweetness of seasonal vegetables, all enhanced by the rich aroma of apple cider. Prepare for a delightful culinary experience that truly captures the spirit of the season.
Detailed Ingredients
For this dish, you’ll need four bone-in, skin-on chicken thighs. The skin acts as a barrier, keeping the chicken tender and moist, while the bones add depth of flavor. A cup of apple cider is the star ingredient, imparting a sweet and tangy taste that pairs beautifully with chicken. Olive oil adds richness and helps in searing the chicken to a perfect golden brown. Three cloves of minced garlic provide aromatic depth, and a teaspoon each of dried thyme and ground cinnamon add a warm, earthy flavor. Salt and pepper are essential for seasoning.
The dish also features a selection of fall’s finest vegetables. Two cups of baby carrots add a natural sweetness and a splash of color. Two cups of halved Brussels sprouts contribute a nutty flavor, while one large onion, sliced, introduces a savory component. Apple cider vinegar, used to deglaze the skillet, enhances the overall tanginess. Lastly, chopped fresh parsley serves as a bright garnish.
Prep Time, Cook Time, Total Time, Yield
This dish requires a bit of planning, with a total preparation time of about 1 hour and 20 minutes, including marination. Cooking takes approximately 40 minutes, leading to a total time of 2 hours. This recipe yields four servings, making it ideal for a small family meal.
Detailed Directions and Instructions
Begin by preparing the marinade. In a large bowl, mix together the apple cider, olive oil, minced garlic, thyme, cinnamon, along with salt and pepper. Immerse the chicken thighs in this aromatic blend, ensuring they’re well-coated. Allow the chicken to marinate for at least an hour, but for the best results, let it marinate overnight in the refrigerator.
When you’re ready to cook, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large ovenproof skillet, heat a little olive oil over medium-high heat. Carefully place the marinated chicken thighs into the skillet, skin-side down, and let them sear for about 5 minutes until they achieve a golden brown hue. Flip the chicken thighs and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onion, baby carrots, and halved Brussels sprouts. Sauté these vegetables for 5 to 7 minutes, or until they start to soften. Season them with a pinch of salt and pepper to taste.
To deglaze the skillet, pour in the apple cider vinegar, scraping up any browned bits from the bottom. This not only enhances the flavor but also prevents burning. Return the chicken thighs to the skillet, snugly nesting them among the vegetables.
Now it’s time to transfer the skillet to your preheated oven. Roast the chicken and vegetables for 25 to 30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender. Once done, remove from the oven and garnish with fresh parsley before serving. Enjoy this meal warm for the best taste experience.
Notes
For those who prefer boneless, skinless chicken breasts, feel free to substitute them. Adjust the cooking time as needed, as boneless breasts may cook faster. If you’re not a fan of Brussels sprouts, you can swap them out for other seasonal vegetables like butternut squash or sweet potatoes. To add a touch of heat, consider adding a pinch of cayenne pepper to the marinade.
Cook Techniques-FAQ
One key technique used in this recipe is searing the chicken before roasting. Searing locks in the juices, keeps the meat tender, and adds a beautiful golden crust. Another technique is deglazing, which involves adding a liquid (in this case, apple cider vinegar) to lift the flavorful bits stuck to the skillet, enhancing the depth of taste.
FAQ: Can I use boneless chicken thighs? Yes, you can use boneless thighs, but the cooking time will be shorter. How can I make it dairy-free? This recipe is naturally dairy-free. Can I make it gluten-free? Yes, the recipe is gluten-free as written.
Conclusion
Apple Cider Chicken with Autumn Vegetables is a celebration of fall flavors, bringing together tender chicken, seasonal produce, and the aromatic allure of apple cider. This one-pan meal is not only simple to prepare but also offers a complex interplay of flavors that is sure to satisfy. Whether enjoyed as a comforting weeknight meal or as a special dinner for guests, this dish is sure to impress with its hearty and delicious taste.
More Recipes Suggestions and Combinations
For those looking to explore further into fall-inspired dishes, consider trying roasted butternut squash soup, an ideal starter to complement the apple cider chicken. A side dish of creamy mashed potatoes or a cranberry walnut salad makes for excellent pairings. For a dessert that continues the autumn theme, think about baking an apple pie or preparing a spiced pumpkin cake. Each of these dishes captures the essence of fall, creating a memorable dining experience.
Apple Cider Chicken with Autumn Vegetables
Ingredients
Method
- In a large bowl, mix together the apple cider, olive oil, minced garlic, thyme, cinnamon, along with salt and pepper.
- Immerse the chicken thighs in the marinade, ensuring they’re well-coated. Marinate for at least 1 hour, ideally overnight in the refrigerator.
- Preheat your oven to 375°F (190°C). In a large ovenproof skillet, heat olive oil over medium-high heat.
- Place the marinated chicken thighs skin-side down in the skillet and sear for about 5 minutes until golden brown.
- Flip the chicken thighs and sear the other side for an additional 3 minutes. Remove from skillet and set aside.
- In the same skillet, add sliced onion, baby carrots, and halved Brussels sprouts. Sauté for 5 to 7 minutes until vegetables start to soften.
- Season the vegetables with salt and pepper to taste. Deglaze the skillet with apple cider vinegar, scraping up any browned bits.
- Return the chicken thighs to the skillet, nesting them among the vegetables.
- Transfer the skillet to the oven and roast for 25 to 30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Remove from the oven and garnish with fresh parsley before serving. Enjoy warm.
