THE ORCHARD-CHARRED POULTRY

(Our Play on Chicken with Cider and Thyme)

THE ORCHARD-CHARRED POULTRY

Ingredients: 4 Chicken thighs (bone-in), 1 Large Apple (wedges), 1 Onion (diced), 50g Butter, 1 tsp Dried Thyme, 1 tsp Black pepper, 200ml Dry Cider, 50ml Chicken stock...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 1 Large Apple (wedges)
  • 1 Onion (diced)
  • 50g Butter
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 200ml Dry Cider
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Fry chicken in butter until the skin is rock-hard and charred; remove.
  2. The Architect Add apples and onion to the pan; fry until the apples are caramelized.
  3. The Bloom Add thyme and pepper with a 30ml splash of cider; the steam will release the orchard perfume.
  4. The Swell Add remaining cider and stock; return chicken. Simmer covered for 15 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra black pepper.

Cuisine: French

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