Tag Archives: apple cider

Sweet and Savory Chicken Thighs

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Serves: 2 | Total Time: 45 minutes


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I get it. Sometimes we just don’t have time in the morning to prepare a marinade for an easy chicken thigh dinner later. If you are like me, you just plain forget to get the chicken out the freezer the night before, and you cannot marinate frozen chicken.

Well, you can, but the result won’t be what you are hoping for.

Chicken Thigh Meal

One way around this dilemma when you need a quick weeknight meal is to preheat your oven to 350 degrees F, remove the chicken from the packaging, place it on a sheet pan, then stick it in the oven, close the door and immediately turn off the heat. Let the chicken hang out in there for 15 to 30 minutes, and it will thaw nice and fast – without cooking.

This is a trick I learned because… I am notorious for forgetting to take stuff out of the freezer in time for dinner (or lunch, or brunch… you get the idea!)

Easy Chicken Thigh Recipe With Sticky Glaze

With this recipe, however, you don’t have to marinate anything to get nice juicy chicken thighs. As long as you have thawed chicken thighs (whether you remember to take them out in the morning or do the quick-thaw method I mentioned above), you’ll be in for a tasty chicken dinner within the hour.

It takes five minutes to mix up the ingredients for the sauce. Since the chicken thighs get braised in the sauce, they will turn out tender and juicy. I know, this sounds too easy to be true… but it is true!

Spicy Chicken Pineapple Recipe

I have gotten into the habit of letting my meat rest for a few minutes after it comes out of the oven. I find that this gives the meat’s juices time to reabsorb back into the meat before it gets served. This is double nice because – while the chicken thighs rest – I can finish up the spicy pineapple sauce that goes over the chicken and rice. (Cook the rice while the chicken bakes.)

Yes, you can pull meat out of the fridge an hour before mealtime and have a complete chicken dinner on the table in less than an hour.

Ah ha!

How’s that for an easy weeknight meal that tastes like it has been roasting all day?

Glazed Chicken Thighs

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Sweet and Savory Chicken Thighs:

Try a partially oaked, dry chardonnay from California or a dry sauvignon blanc from Aconcagua, Chile. Prefer red? No problem! An Italian barbaresco from Piedmont will work wonderfully with this dish. Here are some already hand picked for you:


How to make Sweet and Savory Chicken Thighs:

What you’ll need:

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • 1/2 cup apple cider
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon fresh ground black pepper
  • 4 large chicken thighs, bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple, cut to 1/4 inch thick
  • 1/2 serrano chili pepper, sliced
  • 1 cup cooked brown rice, for serving

1. Preheat oven to 400 degrees F.

2. Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.

The Best Glaze For Chicken Thighs

3. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.

How To Cook Glazed Chicken Thighs Step By Step

4. Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.

Making Chicken On The Stove
The Best Chicken Recipe To Make Tonight

5. While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.

Pineapple Recipe
Pineapple Sauce For Chicken

6. To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

** To make this into a meal that serves 4, simply double the recipe!

Easy Chicken Dinner Idea
Sweet and Spicy Chicken
Easy Chicken Dinner Ideas
Sweet And Sour Chicken Recipe

Sweet and Savory Chicken Thighs

Christy Boston’s Kitchen
These apple cider glazed chicken thighs are super tender and deliver huge flavor with very little effort. No marinating required. Perfect for fast weeknight dinners!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Hawaiian
Servings 2 people

Ingredients
  

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • ½ cup apple cider
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • ¾ teaspoon salt divided
  • ¼ teaspoon fresh ground black pepper
  • 4 large chicken thighs bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple cut to ¼ inch thick
  • ½ serrano chili pepper sliced
  • 1 cup cooked brown rice for serving

Instructions
 

  • Preheat oven to 400° F.
  • Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.
  • Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.
    Pineapple Recipe
  • To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

Notes

To make this into a meal that serves 4, simply double the recipe!
Keyword apple cider glazed chicken thighs, chicken and pineapple recipes, chicken thigh dinner, chicken thigh meals, chicken thigh recipe, chicken thighs, cooking chicken thighs, easy chicken thigh dinner, easy weeknight meal, fast weeknight dinners, glazed chicken, glazed chicken thighs, hawaiian chicken, pineapple chicken, quick weeknight meal
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March 23 French Onion Soup

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Serves: 4 | Total Time: 1 Hour 20 Minutes

It is spring here in Wisconsin at last!

The sun is shining, the robins are sitting on the porch railing and singing, the cardinals are flitting around the trees in the back yard and the snow is gone – for now. It is still chilly outside, however, and winter coats (or at least a heavy puffer vest over a thick sweater) are still necessary when going outside. Soup weather, indeed!

Mark loves French onion soup, but since this can be more of a autumn or winter recipe, I decided to spruce it up with a little fruitiness to make it a spring soup. Instead of using white wine, I use red, which gives the soup a hint of pink. Apple cider lends even more fruit, but the thyme balances it out nicely. It’s a warm, hearty, velvety soup without the winter vibe.

It is really important to use a crusty bread for the croutons. I tried this once with regular white bread and ended up with mush beneath the cheese topping… eeew! Toast it so it is nice and crisp, and it will stay afloat to hold up all the gooey, melted cheese. I like using provolone because it is mild and it melts to the perfect consistency, but feel free to use mozzarella, or any other white cheese you want.

This makes a nice lunch, or you can have it for dinner with a glass of that red wine you used in the soup. I don’t think you can pair it much better than that!


March 23 French Onion Soup

Total Time: 1 Hour 20 Minutes

Prep: 10 Minutes / Cook: 1 Hour 10 Minutes

INGREDIENTS:

  • 4 slices Italian bread, toasted and crusts removed.
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 6 – 8 springs fresh thyme
  • 2 yellow onions, peeled and ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • parsley and thyme leaves for garnish
  • fresh ground black pepper for garnish

RECIPE DIRECTIONS:

1. Toast the bread and remove the crusts. Set aside.

2. Dissolve the chicken base in the water. Set aside.

3. Tie the herbs in a tight bundle with baker’s twine. Set aside.

4. Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.

5. Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!

6. Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)

7. Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.

8. Preheat the broiler.

9. After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.  

10. Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.

Best French Onion Spring Soup Recipe
French Onion Soup

March 23 French Onion Soup

The perfect French onion soup recipe for crisp, early spring days. Aromatic and herby with a hint of fruit.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Soup
Servings 4 people

Ingredients
  

  • 4 slices Italian bread toasted and crusts removed
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 7 sprigs fresh thyme
  • 2 yellow onions peeled with ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • fresh parsley leaves for garnish
  • fresh thyme leaves for garnish
  • fresh ground black pepper for garnish

Instructions
 

  • Toast the bread and remove the crusts. Set aside.
  • Dissolve the chicken base in the water. Set aside.
  • Tie the herbs in a tight bundle with baker’s twine. Set aside.
  • Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.
  • Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!
  • Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)
  • Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.
  • Preheat the broiler.
  • After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.
  • Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.
Keyword best onion soup, cooking with wine, french onion soup recipes, how to make french onion soup, spring soup recipes
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Made this recipe? Let me know how it went!