Braised Chicken Thighs

With Apple Cider and Mushrooms

by LEON BOUTEILLER

It’s funny my thoughts about food. A few weeks ago we were in Fort Wayne, Indiana visiting relatives. We stayed in a lovely hotel, the Bradley, inspired by the designer Vera Bradley, in downtown. We had a delightful time - with many good restaurants, galleries and museums. It has become a boomtown in its resurgence. We had some time to ourselves and always seek adventure on foot to experience the nature and culture of the place. It was a mill town and regional hub with an abundance of churches and their steeples rising to the heavens. That part reminded me of North Adams MA.

While adventuring we came across a bronze statue of a man sitting on a bench. Lo and behold, the man on the bench, adorned with a tin cap, was Johnny Appleseed! A legendary man who inspired many a tale, basically an itinerant who had nothing but was friend to all. The stories center around his supposed sowing apple trees around the country. It’s hard to know how much is true but it made me think about apples and apple cider.

My favorite autumn beverage is apple cider. I enjoy the crisp, sweetness but is best enjoyed after it has begun to ferment a bit and gained some effervescence. This doesn’t happen if it has been treated with sodium benzoate or has been pasteurized. I always search for cider mills that produce the pure and unadulterated version. It is something that takes me back to my childhood and some of the old timers I knew who wouldn’t have their cider any other way.

Apple cider for all its pleasures as a beverage has many other uses as a culinary ingredient. Add cider to braises, soups, baked goods and mixed drinks. I offer a recipe that is a good example of how to use apple cider in a braise. Hopefully it may inspire you to experiment finding ways to add complexity to a dish. It may take some time to get the balance right in some dishes. Don’t be afraid to use it as a substitute for stock or as a liquid in a quick bread. It’s just cider.

BRAISED CHICKEN THIGHS
With APPLE CIDER AND MUSHROOMS
Serves 4 to 6

Ingredients:

2 pounds boneless/skinless chicken thighs
8 ounces Crimini or Baby Bella mushrooms, quartered
1 cup chopped onions
2 cloves garlic, crushed and minced
1 cup apple cider
2 cups chicken stock
2 teaspoons apple cider vinegar
2 tablespoons unsalted butter
2 tablespoons neutral oil
2 bay leaves
fresh sage leaves
1/2 teaspoon dry thyme
1 cup well seasoned wheat or rice flour for dredging
salt and pepper to taste
butcher twine to tie the thighs

Method:

roll each thigh with a sage leaf and some salt and pepper, then securely tie with the twine
dredge each roll in the seasoned flour
heat a Dutch oven or a rondeau over medium-high heat and melt the butter along with the oil
brown the chicken thighs on all sides, then remove
add the onion and garlic and cook until starting to brown, then toss in the mushrooms and cook for about 2 minutes
add the bay leaves, thyme, stock and cider to the pot
bring to a simmer and add the chicken thighs in one layer
cover and simmer for about 30 minutes
remove the thighs from the pot and adjust the sauce for salt and pepper. Simmer the sauce for a few minutes if too thin or add some cider or stock if too thick. Remove the bay leaves
remove the strings from the chicken thighs and immerse in the sauce to reheat
serve with cooked grain such as farro, rice or couscous, or with your favorite style of potato bathed in the mushroom sauce

We enjoy this dish with a glass of fresh apple cider on the side. If you choose to use bone-in thighs instead just add another ten minutes to the cooking time. I will use apple cider in some of the recipes preceding Thanksgiving.

Enjoy!