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  • Cider-Glazed Chicken

    1 vote
    Cider-Glazed Chicken
    Servings: 4
    by Lynnette
    6 recipes
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    I subscribe to Cook's Illustrated magazine and their web site, and I love the recipes and kitchen tools testing they do! I found a recipe for Cider-Glazed Pork Chops, and I use the cider sauce with chicken, as well. This one is so good that my husband asks for it every week. I serve the chicken over couscous and pour the glaze over the chicken. Enjoy!

    Ingredients

    • 1/2 c. distilled white vinegar or cider vinegar
    • 1/3 c. light brown sugar
    • 1/3 c. apple cider or apple juice
    • 2 Tbsp. Dijon mustard
    • 1 Tbsp. soy sauce
    • Pinch cayenne pepper
    • 3 c. water
    • 1 c. apple cider
    • 1/4 c. salt (I use kosher salt)
    • 1/4 c. light brown sugar
    • 4 bone-in chicken thighs (or your favorite chicken pieces)
    • 2 Tbsp. olive oil

    Directions

    1. Combine the first six ingredients in a medium bowl; mix thoroughly and set aside.
    2. In another bowl that will hold the chicken pieces and enough liquid to cover, combine the water, cider, salt and light brown sugar. Add the chicken to the brine and marinate in the refrigerator for 2 hours.
    3. Heat the oil in a large saucepan over medium-high heat. Remove the chicken from the brine and dry thoroughly with paper towels. Brown the chicken, skin-side down, until golden and crispy. Turn the chicken and brown on the other side for 3 minutes.
    4. Remove the chicken to a plate and set aside. Add two ladles of the cider sauce to the pan, bringing to a boil and scraping the browned bits off the bottom. Add the remaining cider glaze and return the chicken pieces to the pan, pouring in any juices from the bottom of the plate. Return to a boil. Cover, reduce the heat, and simmer for 30 minutes or until the chicken is done.

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