Ginger Maple Chicken Thighs

January 01, 2018

INGREDIENTS //

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

 

DIRECTIONS //

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.

Serves 8.





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