Cider-Braised Chicken with Root Vegetables and Crusty Bread

Name: Cider-Braised Chicken with Root Vegetables and Crusty Bread
Cook time: 45 min
Yield: 4 servings
Ingredients: 6 g kosher salt divided; 2 g black pepper ground; 680 g bone-in, skin-on chicken thighs patted dry; 10 ml neutral oil divided; 5 ml neutral oil divided; 200 g yellow onion sliced into wedges; 240 g carrots cut into 2 cm pieces; 450 g Yukon Gold potatoes cut into 3 cm chunks; 12 g garlic cloves minced; 4 g fresh thyme leaves stripped; 1 count bay leaf whole; 8 g all-purpose flour optional, for lightly thickening the sauce; 360 ml apple cider unfiltered if available; 240 ml chicken stock unsalted or low-sodium; 4 g kosher salt divided; 15 g unsalted butter cold, cut into pieces; 8 g flat-leaf parsley chopped, for garnish; 240 g crusty bread for serving

Chicken thighs are seared until deeply browned, then braised with apple cider, chicken stock, carrots, potatoes, onions, garlic, and thyme until the meat is tender and the vegetables are cooked through. The cider reduces into a lightly sweet, savory sauce that coats the vegetables and bread.

By Julienne

Cider-Braised Chicken with Root Vegetables and Crusty Bread

Cook time: 45 minutes

Servings: 4

Ingredients

6 g kosher salt divided
2 g black pepper ground
680 g bone-in, skin-on chicken thighs patted dry
10 ml neutral oil divided
5 ml neutral oil divided
200 g yellow onion sliced into wedges
240 g carrots cut into 2 cm pieces
450 g Yukon Gold potatoes cut into 3 cm chunks
12 g garlic cloves minced
4 g fresh thyme leaves stripped
1 count bay leaf whole
8 g all-purpose flour optional, for lightly thickening the sauce
360 ml apple cider unfiltered if available
240 ml chicken stock unsalted or low-sodium
4 g kosher salt divided
15 g unsalted butter cold, cut into pieces
8 g flat-leaf parsley chopped, for garnish
240 g crusty bread for serving

Instructions

Heat the oven to 190°C. Pat the chicken dry and season it all over with 6 g of the salt and the black pepper. Chicken surface feels dry and evenly seasoned.
Set a 5 to 6 L Dutch oven over medium-high heat. Add 10 ml of the oil, then sear the chicken skin-side down until well browned, 5 to 7 minutes. Turn and cook 2 minutes more, then transfer to a plate. Chicken skin is deeply golden and releases easily from the pot.
Lower the heat to medium. Add the remaining 5 ml oil, then the onion and carrots. Cook for 4 minutes, stirring and scraping up browned bits. Add the potatoes, garlic, thyme, and bay leaf, and cook 1 minute more. If using the flour, sprinkle it over the vegetables now and stir for 30 seconds. Vegetables are coated in fat and aromatic, with no raw flour smell if using flour.
Pour in the apple cider and chicken stock, then stir in the remaining 4 g salt. Bring to a simmer, return the chicken skin-side up, and spoon some liquid around the pieces without submerging the skin. Liquid is simmering gently and the chicken is arranged skin-side up.
Cover and braise in the oven for 25 minutes. Uncover and continue baking for 15 to 18 minutes, until the chicken reaches at least 74°C at the thickest part and the vegetables are tender. Chicken is cooked through and the potatoes and carrots are easily pierced with a fork.
Transfer the chicken and vegetables to a serving platter. Simmer the braising liquid on the stovetop for 3 to 5 minutes to reduce slightly, then whisk in the cold butter until glossy. Taste and adjust with a little more salt only if needed, using from the remaining balance if you reserved any. Sauce lightly coats the back of a spoon and looks glossy.
Spoon the sauce over the chicken and vegetables, sprinkle with parsley, and serve hot with the crusty bread. Parsley is fresh and the bread is ready for soaking into the sauce.