Servings: 8

INGREDIENTS

CHICKEN

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons canola oil
• 2 large yellow onions
• 6 cloves garlic
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• 6 cups hard apple cider
• 2 cups chicken stock
• ½ cup apple cider vinegar
• 2 cups heavy cream
• 1 ½ teaspoons salt
• Black pepper (to taste)

VEGETABLES

• 2 tablespoons canola oil
• 2 large yellow onions
• 4 cloves garlic
• 2 pounds carrots
• 1 pound fresh spinach
• 1 teaspoon salt
• Black pepper (to taste)

INSTRUCTIONS

CHICKEN

1. Season the Chicken: Sprinkle the chicken thighs with 1 ½ teaspoons of salt. Set aside.
2. Prepare the Onions and Garlic: Peel the onions and cut them into thin strips. Peel and mince the garlic
3. Sear the Chicken: Preheat your oven to 450°F (230°C). Heat 2 tablespoons of canola oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear until browned, about 5-7 minutes. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
4. Cook the Onions and Garlic: In the same skillet, add the onions and garlic. Cook over medium heat until softened and browned around the edges, about 10 minutes.
5. Deglaze with Cider: Pour the hard apple cider into the skillet to deglaze, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half, about 10 minutes.
6. Add Stock and Vinegar: Add the chicken stock and apple cider vinegar to the skillet. Bring to a simmer.
7. Braise the Chicken: Return the chicken thighs to the skillet, skin-side up. Add the fresh sage and thyme. Cover the skillet with aluminum foil and place in the oven. Braise for about 1 ½ hours, or until the chicken is tender and reaches an internal temperature of 185°F (85°C).
8. Remove Herbs: Remove the chicken from the skillet and discard the sage and thyme. Set the chicken aside and keep warm.
9. Make the Sauce: Place the skillet back on the stove over medium heat. Add the heavy cream to the braising liquid and bring to a simmer. Cook until the sauce thickens and coats the back of a spoon, about 10-15 minutes. Season with salt and pepper to taste.

VEGETABLES

1. Prepare the Carrots: Peel the carrots with a vegetable peeler. Cut them into oblique slices (diagonal cuts).
2. Prepare the Onions and Garlic: Peel the onions and cut them into thin strips. Peel and thinly slice the garlic.
3. Cook the Spinach: Bring a large pot of water to a boil. Add the spinach and cook until wilted, about 2 minutes. Drain and immediately plunge into ice water to stop the cooking. Drain again and squeeze excess water. Set aside.
4. Cook the Onions and Garlic: Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onions and garlic and cook until softened and browned around the edges, about 10 minutes.
5. Cook the Carrots: Add the carrots to the skillet with the onions and garlic. Pour in the braising liquid from the chicken. Cover and cook until the carrots are tender, about 20 minutes.
6. Add the Spinach: Once the carrots are tender, add the spinach to the skillet. Cook until heated through, about 5 minutes. Drain any excess liquid and season with salt and pepper to taste.

SERVE

Plate the Dish: For each serving, place ¾ cup of the braised vegetables on a plate. Top with one chicken thigh. Spoon ¼ cup of the sauce over the chicken and vegetables.

Enjoy your homemade Farmhouse Hard Cider Braised Chicken with Carrots and Spinach!