Ginger Maple Chicken Thighs

January 01, 2018

Ginger Maple Chicken Thighs


1 Shallot, finely sliced

¾ Cup Apple Cider

½ Cup Three Rivers Farm Ginger Maple Syrup

1 Tablespoon Apple Cider Vinegar

1 Teaspoon fresh Thyme, chopped

¾ Teaspoon Salt

½ Teaspoon Black Pepper

8 Bone-in Chicken Thighs

3 Medium pears or apple, cored and quartered



1. In a medium bowl, whisk shallot, cider, maple syrup, vinegar, thyme, salt and pepper.
2. Place chicken in a large resealable bag. Pour marinade in a bag, seal it and refrigerate 12-24 hours, turning once or twice to coat all pieces
3. Preheat oven to 400 degrees.
4. Remove chicken from marinade and arrange pieces, skin side up, in a 9x13 baking dish.
5. Tuck pears or apples and thyme sprigs among chicken pieces.
6. Pour marinade over the top. Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from bone.
7 Serve chicken and fruit with sauce spooned over the top.

Serves 8.

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