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Is there anything better than a delicious meal? Maybe sharing a delicious meal with others. Or even better, preparing that delicious meal yourself. When you need quality cookware, cutlery, and kitchen gadgets, Sur la Table is the place to go, but they also offer cooking classes for all ages to make anyone comfortable in the kitchen, whether a date night for couples, or a series to get kids and teens cooking. The following recipe is an example of the tasty offerings you can learn to serve up when you take a cooking class at Sur La Table.
Cider-braised Chicken with Bacon & Apples
by Sur la Table
Yield: 4 servings
INGREDIENTS
2 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken
thighs, trimmed
3 tart green apples such as Granny Smith,
peeled, cored, and cut into 1/2-inch thick wedges
3 ounces (about 5 slices) thick-cut bacon,
cut crosswise into 1/4-inch slices
1 yellow onion, cut into 1/2-inch dice
1 garlic clove, minced
1/2 cup apple brandy
2 cups apple cider
2 tablespoons whole-grain mustard
1/4 cup heavy whipping cream
1 tablespoon finely chopped fresh sage
Sea salt and freshly ground black pepper
METHOD
To prepare the chicken: To a large Dutch oven set over medium-high heat, add oil. Pat chicken dry with paper towels and season generously with salt and pepper. When oil is shimmering, add the chicken to the pan, working in batches if necessary, and cook until well browned on both sides, about 5 minutes per side. Transfer chicken to a plate.
To prepare the apples: Add apples to the pan and sauté, stirring frequently, until just softened and caramelized, about 5 minutes. Transfer apples to a bowl and reserve.
To prepare the bacon and onions: Add bacon and onion to the pan and cook, stirring occasionally, until the onion is tender, and the bacon fat has rendered, but the bacon is not crisp, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add brandy and cook, stirring with a wooden spoon, until it has reduced by half. Pour in the apple cider and stir with a wooden spoon to incorporate any browned bits from the bottom of the pan. Bring to a boil and continue to cook until the liquid has reduced by half. Add the chicken back into the pan, cover, and simmer until chicken is cooked through, 5 to 7 minutes. Stir in the mustard, cream, sautéed apples, and sage. Simmer, uncovered, until sauce thickens, about 10 minutes. Taste and adjust seasoning with salt and pepper.
To serve: Divide the braised chicken with apples among 4 warmed dinner plates and serve immediately.
