Apple-Brined Chicken Thighs |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 5 |
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âI love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. This recipe is the tasty result.â âKathy Rairigh, Milford, Indiana Ingredients:
3 cups apple cider or juice |
1 medium onion, sliced |
1 medium lemon, sliced |
4 fresh rosemary sprigs |
1/3 cup kosher salt |
1/2 cup packed brown sugar, divided |
4 garlic cloves, minced |
1 bay leaf |
1 teaspoon whole peppercorns |
2 cups cold water |
10 bone-in chicken thighs (about 3-3/4 pounds) |
one 2-gallon resealable plastic bag |
1 pound fresh green beans, trimmed |
3 medium tart apples, cut into wedges |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 tablespoon olive oil |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature.
2. Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally.
3. Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes.
4. Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 180° and beans are tender. Yield: 5 servings.
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