Imagine a dish that captures the very essence of autumn in every bite - where tender, crispy chicken meets the sweet-tart embrace of roasted apples and juicy grapes. This Autumn Braised Chicken Escabeche isn't just a meal; it's a sensory journey that transforms your kitchen into a gourmet haven. Get ready to impress your dinner guests and tantalize your taste buds with a recipe that promises to elevate your cooking game and warm your soul on those crisp fall evenings.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups grapes
- 2 apples, cored and sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and thyme on both sides.
- Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until the skin becomes golden brown and crispy.
- Flip the chicken thighs and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add sliced onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Pour in the chicken broth and apple cider vinegar, scraping the bottom of the skillet to release any browned bits. This will add depth to the braising liquid.
- Arrange the sliced apples and grapes around the chicken thighs in the skillet. Nestle the chicken back into the skillet, skin-side up.
- Transfer the skillet to the preheated oven and braise uncovered for 45-50 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat.
- Serve the chicken thighs with the roasted apples, grapes, and braising liquid. Garnish with fresh thyme leaves if desired.
Tips
- Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for maximum flavor and moisture. The skin will render beautifully and create a crispy exterior.
- Pat Dry for Crispy Skin: Always thoroughly pat your chicken dry before seasoning. This ensures a golden, crisp skin that's irresistibly delicious.
- Don't Rush the Searing: Take your time when searing the chicken. A beautiful golden-brown crust develops flavor and locks in juices.
- Use a Heavy-Bottomed Skillet: A cast-iron skillet or Dutch oven will provide even heat distribution and help develop rich, deep flavors.
- Let It Rest: Allowing the chicken to rest after cooking is crucial. This helps redistribute the juices, ensuring each bite is succulent and tender.
- Fresh Herbs Matter: If possible, use fresh thyme instead of dried for a more vibrant, aromatic finish.
- Adjust Vinegar to Taste: The apple cider vinegar adds a tangy brightness. Feel free to adjust the quantity to suit your preference.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
