Apple-Brined Chicken Thighs Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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.
Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400 ° for 40 minutes.
Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170 °-175 ° and beans are tender.
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