Apple Chicken Drummettes

Kitty FloridoMay 18, 2011

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This week we found a bargain for chicken drummettes, so I wanted to make it a bit different than the usual recipe. The mix of Apple and Chicken has been a winner recipe before around here, so when I started going through this recipe I got inspired. I used a bit more liquid than the original recipe called for, so I had a “soupy” chicken at the end… but the stock tastes perfectly. I’m doing Risotto tonight to use the remaining stock… the flavor is just perfect.

Kitty

Apple Chicken Drummettes

Servings: 2
Adapted from Simple Recipes

Ingredients
2 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, don’t use red delicious), cored and sliced into wedges (you can peel or not)
4 whole chicken legs
½ teaspoon Salt
½ large onion, chopped
1 cups apple cider (the cloudy type)
1 teaspoon dried thyme
½ cup chicken stock

Directions:

Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature. If were you live it’s too hot, put it in the fridge, but make sure the chicken it’s in an air tight container or it can get dry!
Preheat the oven to 375°F.
Heat 1 tablespoon of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.
Add the remaining 1 tablespoon of butter and the onions and increase the heat to medium-high.
As the onions cook they will release moisture that will help deglaze the pan. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.
Add the Chicken Stock to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let it boil until it has reduced by about half. Add the cider and bring it to a boil.
Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in a oven proof dish so the skin faces up. Place the apples, onion and stock over the chicken.
Place in the oven and cook, uncovered, for 30 minutes.
Remove the pan from the oven. Let it sit for 5-6 minutes before serving.