Cider-Braised Chicken thighs

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Cider-Braised Chicken thighs calories by ingredient


Introduction

I literally threw this together with pantry stuff one night. Feel free to play with it.

The chicken can be bone-in or boneless, that's up to you.

I used a mole-inspired spice rub. This works with most rubs though. Because of the vinegar, anything BBQ-y goes really well. I literally threw this together with pantry stuff one night. Feel free to play with it.

The chicken can be bone-in or boneless, that's up to you.

I used a mole-inspired spice rub. This works with most rubs though. Because of the vinegar, anything BBQ-y goes really well.
Number of Servings: 2

Ingredients

    4 chicken thighs, skin removed
    4 tbsp spice rub
    1/8tsp kosher salt

    1 tbsp canola oil
    1 1/2c chopped carrot
    3c chicken stock
    1c cider vinegar

Directions

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.