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Buttery tender chicken thighs in cider on a bed of apples

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Ingredients for 3 servings:

  • 5 chicken legs
  • 3 large apples (Boskoop)
  • 375 ml soft cider
  • 1 tsp, leveled mugwort
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

braised in a goose roaster

Separate the 5 chicken legs (preferably good quality) into thighs and drumsticks at the joint, pat dry, and season with salt and pepper. Grease the goose roasting pan with olive oil. Peel, core, and cut the apples into eighths. First, arrange the apple pieces in the roasting pan, then place the salt and pepper chicken pieces on top. Sprinkle with the mugwort and fill with cider until almost covered. Close the lid of the goose roasting pan and cook in the oven at 150°C for 90 minutes, then brown uncovered for another 30 minutes. This goes very well with potato gratin and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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