Servings: 3 – 4
Prep Time: 15 minutes
Cook Time: 30 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Chicken:
- 2 pounds (3 to 4 pieces) bone in, skin on chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 crimini mushrooms, cleaned, trimmed and quartered
- 1 medium yellow onion, thinly sliced
- 1 large apple, cut in ¼ inch slices (peeling is optional)
- 2 tablespoons fresh rosemary, roughly chopped
- 1 cup apple cider (or apple juice)
- ½ cup chicken broth
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Fresh chives, chopped thin, for garnish (optional)
Ingredients for Croutons:
- 1/3 loaf (3 or 4 slices) sourdough or wheat bread, preferably stale, torn or cut into ½ inch chunks
- 1 teaspoon fresh rosemary, roughly chopped
- 2 tablespoons olive oil or unsalted butter, melted
- Kosher salt, to taste
- At least 20 minutes prior to cooking, take the chicken thighs out of the package and place on a plate or tray. Pat dry and let stand at room temperature.
- Heat a large skillet with a lid on medium high heat. Combine 1 tablespoon butter and oil in the pan. Season the chicken thighs on both sides with salt and black pepper. Once the butter is melted and oil is hot carefully lay the chicken thighs in the pan skin side down.
- Cook for 4 or 5 minutes to render some of the fat out of the skin and then turn the heat up to high. Cook until the skin is dark, golden brown, approximately 6 minutes. Remove from the pan and place on the same plate they were on before.
- If needed, drain some of the fat from the pan so there is only about 2 tablespoons. Still on high heat, add the mushrooms and cook, stirring occasionally but not too much, until the mushrooms start to brown.
- Lower the heat to medium and add the onions, apples and rosemary to the pan. Cook, stirring occasionally, until the onions are translucent and the apples start to break down, approximately 8 minutes.
- Pour in the apple cider and scrape any brown bits (fond) off the bottom of the pan. Cook for 3 to 4 minutes, until the cider has reduced by half. Add in the chicken broth and the chicken thighs- skin side up!- bring to a boil then cover and allow to simmer for 10 minutes.
- To make the croutons: In a large saute pan on medium heat, melt the butter. Add the torn bread pieces and cook for 4 minutes or until golden brown. Rotate the pieces to brown all the sides. Sprinkle with rosemary and salt. Alternatively, preheat the oven to 375⁰F. Line a sheet tray with parchment paper. Toss the bread pieces with the butter, rosemary and salt. Arrange in a single layer on the tray and bake for 10 to 12 minutes, until golden brown and crispy.
- Remove the lid from the chicken. Turn the heat off and add the remaining 1 tablespoon of butter. Stir to emulsify, taste the sauce and adjust the seasoning as needed with salt and pepper.
- Arrange your croutons in the pan with the chicken and garnish with chopped chives.