Cider-Braised Chicken thighs
- Number of Servings: 2
Ingredients
4 chicken thighs, skin removed4 tbsp spice rub1/8tsp kosher salt1 tbsp canola oil1 1/2c chopped carrot3c chicken stock1c cider vinegar
Mix spice rub and salt. Rub on to the thighs, covering the meat. Cover and chill for a few hours (2-5).
Pre-heat oven to 350.
Heat oil in a large, oven proof skillet, on med-high heat. Sear the chicken. Remove and set aside. Add carrots and stir for a minute. Add liquids and scrape up all the browned bits. Add chicken back in.
Cook, covered, until chicken is cooked through (25-35 min).
Take chicken out, set aside (yes...again). Return skillet to the burner and boil, reducing the sauce by about half. Nestle the chicken back in for the last 5 minutes to warm through.
Serving Size: Makes 2 thighs per person and about 1c sauce
Number of Servings: 2
Recipe submitted by SparkPeople user BUUKWORM14.
Pre-heat oven to 350.
Heat oil in a large, oven proof skillet, on med-high heat. Sear the chicken. Remove and set aside. Add carrots and stir for a minute. Add liquids and scrape up all the browned bits. Add chicken back in.
Cook, covered, until chicken is cooked through (25-35 min).
Take chicken out, set aside (yes...again). Return skillet to the burner and boil, reducing the sauce by about half. Nestle the chicken back in for the last 5 minutes to warm through.
Serving Size: Makes 2 thighs per person and about 1c sauce
Number of Servings: 2
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 12.8 g
- Cholesterol: 114.5 mg
- Sodium: 256.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.7 g
- Protein: 28.1 g
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