1 Shallot, finely sliced
3/4 Cup Apple Cider
1/2 Cup Three Rivers Farm Ginger Maple Syrup
1 Tablespoon Apple Cider Vinegar
1 Teaspoon fresh Thyme, chopped
3/4 Teaspoon Salt
1/2 Teaspoon Black Pepper
8 Bone-in Chicken Thighs
3 Medium pears or apple, cored and quartered
In a medium bowl, whisk shallot, cider, maple syrup, vinegar, thyme, salt and pepper.
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.
Preheat oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin side up, in a 9x13 baking dish. Tuck pears or apples and thyme sprigs among chicken pieces. Pour marinade over the top. Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from bone. Serve chicken and fruit with sauce spooned over the top.
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