Poulet au Cidre with Herbed Potatoes

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) apple cider 1 cup (240ml) apple cider
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed potatoes: For the herbed potatoes:
• 4 medium-sized potatoes, peeled and cut into cubes (500g / 1.1 lb) 4 medium-sized potatoes, peeled and cut into cubes (500g / 1.1 lb)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons chopped fresh parsley (10g) 2 tablespoons chopped fresh parsley (10g)
• 1 tablespoon chopped fresh chives (5g) 1 tablespoon chopped fresh chives (5g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 20g (Sugar: 5g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Pour in the apple cider and chicken broth, scraping the bottom of the skillet to release any browned bits. Add the thyme and rosemary sprigs.
5. 5.
   Return the chicken thighs to the skillet, skin-side up. Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet and let the chicken braise for 30 minutes, or until cooked through and tender.
6. 6.
   While the chicken is braising, prepare the herbed potatoes. Boil the potato cubes in salted water until tender, then drain.
7. 7.
   In a separate skillet, melt the butter over medium heat. Add the cooked potatoes and sauté until golden brown and crispy. Season with salt, pepper, chopped parsley, and chopped chives.
8. 8.
   Serve the Poulet au Cidre with the herbed potatoes on the side. Spoon the cider sauce over the chicken and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat the chicken thighs dry before seasoning them. This will help achieve a crispy skin when searing.
• Apple cider — Opt for a good quality apple cider with a balanced sweetness and acidity. Avoid using hard cider or cider with added flavors.
• Fresh herbs — Use fresh thyme and rosemary sprigs for the best flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer sauce, you can add a splash of heavy cream to the cider sauce before serving.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the simmering sauce. Stir until thickened.
• To make this dish more aromatic, add a few slices of apple to the skillet while braising the chicken.
• If you don't have apple cider, you can substitute with dry white wine or apple juice.
• For a complete meal, serve the Poulet au Cidre with a side of steamed green beans or a fresh green salad.

Serving advice

Serve the Poulet au Cidre with herbed potatoes on the side. Spoon the cider sauce over the chicken and garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the chicken thighs on a platter, placing the herbed potatoes alongside. Drizzle the cider sauce over the chicken and garnish with fresh herbs. Serve with a side of steamed green beans or a crisp green salad for a visually appealing and well-balanced presentation.