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Cider-Glazed Chicken Thighs

Recipe bygte615e

8 bone-in, skin-on chicken thighs, trimmed
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup apple cider
1 Tbs. honey
1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.

In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, about 20 minutes

Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and whisk in the butter.

Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze, and serve.

nutrition information (per serving):
Calories (kcal): 730; Fat (g): 48; Fat Calories (kcal): 430; Saturated Fat (g): 14; Protein (g): 61; Monounsaturated Fat (g): 20; Carbohydrates (g): 10; Polyunsaturated Fat (g): 8; Sodium (mg): 830; Cholesterol (mg): 375; Fiber (g): 0;

photo: Scott Phillips
From Fine Cooking 119 , pp. 11



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