I love apple dishes in the autumn, but this recipe for Apple-Brined Chicken Thighs is like nothing I’ve ever seen before.
The recipe serves five. It’s provided by Taste of Home, and it’s one of many recipes I’ve run from the company in preparation for the Oct. 1 Taste of Home Cooking School that’s coming to The Vineyard Church in Urbana.
Apple-Brined Chicken Thighs
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 into 1/4 cups
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)
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
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 a 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 180 degrees and beans are tender.
Photo provided by Taste of Home and used with permission.