Happy Monday, everyone. I hope you all had a lovely weekend and came back to work well rested and ready to face the day!
Yeah…me neither. Ah, well – there’s always next weekend to try to actually rest for a day. Oh, stop laughing; you never know, it might happen.
Anyhoo, I had a great idea for a brunch dish that required leftover chicken (yes, the recipe is coming). In order to have leftover chicken, I needed to actually cook some chicken, so I took a package of thighs and a package of legs out of the freezer and stared at them for a few minutes, wondering what the dickens I was going to do with it all.
Then the answer came – which, coincidentally, at least partly answered the question of what I am going to do with all that apple butter I canned, when we don’t eat bread. Before I knew it, I was whipping this up, using some fresh herbs from the garden, some of the apple butter and a bit of that marvelous apple cider we’ve been getting from a local apple orchard.
I can not even begin to tell you how good this was – it was just delicious. I had to go hide two of the thighs, or I wouldn’t have had any for my brunch dish; I thought The Young One was going to inhale each and every piece. It’s absurdly easy, too.
Note: If you don’t have any coconut sugar, you can use evaporated cane juice or honey, but the calorie and carbohydrate count will increase slightly. If you leave it out all together, and make sure your apple butter has no added sugar, the dish will be Whole30 compliant.
- 1 whole chicken, cut into pieces
- 1/2 cup apple cider
- 1/2 cup apple butter, no sugar added
- 1/4 cup apple cider vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- Preheat oven to 375 F.
- Combine the cider, apple butter, vinegar and sugar in a small saucepan. Bring to a boil over high heat; reduce heat to medium and simmer, stirring occasionally, until reduced by half, about 10 minutes. Remove from the heat and set aside.
- Pat the chicken pieces dry with a paper towel and arrange on a foil-lined, shallow, rimmed baking sheet. Sprinkle evenly with the salt, pepper, rosemary and sage. Place in the oven and roast for 15 minutes.
- Baste the chicken with half the cider mixture. Return to the oven and roast for another 15 minutes. Baste the chicken with the remaining cider mixture, return to the oven and roast for a final 15 minutes.
- Baste the chicken a final time with the accumulated pan juices, and allow it to rest for 5 minutes before serving.
- Nutrition (per serving): 368 calories, 20.3g total fat, 114.9mg cholesterol, 581.8mg sodium, 368.4mg potassium, 7.3g carbohydrates, <1g fiber, 4.3g sugar, 36.3g protein