"The belly rules the mind."--Spanish Proverb

Cider Braised Chicken Thighs or Boneless Pork Ribs with Caramelized Onion and Apple Confit Recipe

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This recipe for Cider Braised Chicken Thighs or Boneless Pork Ribs with Caramelized Onion and Apple Confit, by , is from Eric & Ali Towne , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Sanborn

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2chicken thighs and / or boneless pork ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1/4 cup Calvados brandy (or use apple cider if you don't have Calvados)
1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
2 garlic cloves, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup apple cider
1 cup chicken stock
1 tablespoon Dijon mustard
Pat the pork and / or chicken dry and season with salt and pepper.

Directions:
Directions:
Heat oil in a large cast iron skillet. Brown pork or chicken on all sides, turning with tongs, 6-8 minutes per side. Transfer to plate.
Pour off excess fat from skillet. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.
Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
Return pork or chicken to the pot, nestling it down in the onions. Add cider and chicken stock. Cover skillet .Reduce heat to a simmer. Braise until meat is very tender, an hour to an hour and a half.

Transfer pork to a cutting board. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
Cut pork or chicken in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.


Number Of Servings:
Number Of Servings:
4

 

 

 

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