Sunday, May 16, 2010

Apple Brined Chicken Thighs

I received my newest issue of Taste of Home magazine. I love the spring and summer issues, because they are chock full of recipes with ingredients that are fresh and in season! The grilling recipes are my hubby's favorite and he is anxiously awaiting my signal to pull the grill out :-)

For tonight's recipe I chose Apple-Brined Chicken Thighs and I was not disappointed. They are some what involved, but it is definitely worth it in the end!
The Brine:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, minced
1 bay leaf
1 tsp whole peppercorns
2 cups cold water
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.

Other ingredients:
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
1/4 cup packed brown sugar
1 tablespoon olive oil
1/4 teaspoon pepper

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 1/4 cup brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180° and beans are tender. Yield: 5 servings.


1 comment:

Reluctant Housewife said...

The chicken looks delicious!