Repeat with remaining chicken. Add diced apples, remaining half of garlic ... Remove from oven and place chicken thighs on a plate. Set skillet with sauce over moderate heat and simmer until ...

skinless chicken thighs (8 large thighs or 16 small thighs), trimmed of all excess fat 1 tablespoon olive oil 1 medium onion, finely chopped (1 cup) 2 large, crisp apples, peeled, cored and cut ...

The natural acid from the apples is great for tenderizing everything from baked goods to braised short ribs ... to a braising liquid in which chicken thighs and onions are slowly cooked.

Enter: this hard cider-braised chicken, a dish that uses ... will easily shred with a fork), remove the thighs from the pot so the potatoes and apples can continue to soften.

Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.

Add apples and cook, uncovered, 3-5 minutes more or until chicken is done (at least 165 degrees). To serve, spoon couscous, rice or noodles onto a plate or shallow bowl. Divide chicken thighs ...

Test cook Sam Block makes Braised Chicken Thighs with Fennel, Orange, and Cracked Olives. America's Test Kitchen is available to stream on pbs.org and the free PBS App, available on iPhone, Apple ...

Brown chicken thighs for 3 minutes on each side. Transfer chicken to a plate. Keep warm. Add apple cider and thyme sprigs, stirring to loosen any browned bits from bottom of pan. Reduce heat to low.

Heat a large sauté pan over medium-high heat. Add 1/2 tablespoon of the oil, then half of the thighs, skin-side down. (Be careful, as chicken may splatter a bit.) Turn the heat down to medium and ...

In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat ...