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Chicken Thighs with Cranberries and Apple Juice
2013-08-06
https://www.metro.ca/userfiles/image/recipes/haut-cuisse-7208.jpg
PT15M
PT35M
PT50M
In a large saucepan, heat olive oil over medium heat.Sear chicken thighs for a few minutes on both sides until golden brown.Remove chicken thighs from saucepan and return saucepan to burner.Add onions and garlic and cook for 2 minutes until golden brown.Add chicken thighs to saucepan. Using a spatula, blend flour into chicken-vegetable mixture and cook for 1 minute.Incorporate apple juice, cranberries and maple syrup.Add marjoram sprigs and season with salt and pepper.Cover and simmer for 30 minutesRemove from heat and discard marjoram sprigs.Serve with oven-roasted vegetables and a sweet-potato puree.
6
Chef Caroline McCann
3
10
5
1
2 Tbsp. (30 mL) extra virgin olive oil
12 chicken thighs boneless (about 4 lb. or 1.8 kg)
2 medium yellow onions peeled and finely chopped
2 medium clove garlic peeled and finely chopped
3 Tbsp. (45 mL) all-purpose flour
3 cups (750 mL) unsweetened apple cider
1 1/2 cups (375 mL) fresh or frozen cranberries
2 Tbsp. (30 mL) maple syrup
6 sprig fresh marjoram slightly crushed
salt & pepper to taste
Chicken Thighs with Cranberries and Apple Juice
6
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
12
chicken thighs boneless (about 4 lb. or 1.8 kg)
-
2
medium yellow onions peeled and finely chopped
-
2
medium clove garlic peeled and finely chopped
-
3 Tbsp.
(45 mL)all-purpose flour
-
3 cups
(750 mL)unsweetened apple cider
-
1 1/2 cups
(375 mL)fresh or frozen cranberries
-
2 Tbsp.
(30 mL)maple syrup
-
6
sprig fresh marjoram slightly crushed
-
salt & pepper to taste
Preparation
In a large saucepan, heat olive oil over medium heat.
Sear chicken thighs for a few minutes on both sides until golden brown.
Remove chicken thighs from saucepan and return saucepan to burner.
Add onions and garlic and cook for 2 minutes until golden brown.
Add chicken thighs to saucepan. Using a spatula, blend flour into chicken-vegetable mixture and cook for 1 minute.
Incorporate apple juice, cranberries and maple syrup.
Add marjoram sprigs and season with salt and pepper.
Cover and simmer for 30 minutes
Remove from heat and discard marjoram sprigs.
Serve with oven-roasted vegetables and a sweet-potato puree.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
