Chicken with apples and onions in the oven
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A magnificent dish of chicken, pearl onions, and apples in an apple sauce with rich autumn flavors. It uses the most delicious part of the chicken—the drumsticks, beloved for their juicy and tender dark meat. The chicken drumsticks, rubbed with mustard powder, are first pan-fried until crispy, then braised in the oven with the other ingredients in a rich sauce of unfiltered apple juice, chicken broth, and dry white wine, thickened with a little flour and butter. Fresh tarragon adds a unique flavor to the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 chicken legs (about 1.3 kg)
- 1 tbsp mustard powder
- 2 tablespoons extra-virgin olive oil
- 220 g pearl onions
- 2 tablespoons unsalted butter
- 2 tbsp. flour
- 1/3 cup dry white wine
- 0.5 cup apple cider (unfiltered apple juice without sugar)
- 0.5 cups lightly salted chicken broth
- 2 Granny Smith apples, cut into pieces
- 1 tbsp tarragon vinegar or white wine vinegar
- 3 tbsp chopped fresh herbs (chives, tarragon and/or chervil)
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Recipes with similar ingredients: chicken legs, mustard powder, onion sets, butter, flour, white wine, apple cider, bouillon, apples, wine vinegar, chives, tarragon, chervil
Cooking the dish according to the recipe:
- In a large bowl, combine the chicken with mustard powder, 1 tablespoon olive oil, 2 teaspoons salt, and a pinch of freshly ground black pepper. Cover and refrigerate for 30 minutes.
- Preheat oven to 260°C. Place pearl onions in a small bowl and pour boiling water over them. Let sit for 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and peel off the skin.
- In a large ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add half the chicken thighs, skin side down, and cook until golden brown, 4-5 minutes. Flip and cook on the other side, about 3 minutes. Transfer the thighs to a plate and repeat with the remaining chicken.
- Wipe out the skillet, then melt the butter over medium heat. Add the pearl onions and cook, stirring, until golden brown. Sprinkle with flour, tossing to coat. Stir in the white wine and cook for 1 minute, then whisk in the apple juice and broth; bring to a simmer. Remove from heat; arrange the chicken legs, skin-side up, on top of the onions and arrange the apples around them. Transfer the skillet to the oven; roast until the chicken is crispy and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 25 to 30 minutes.
- Transfer the chicken to a platter and stir in the vinegar and herbs. Arrange the onions, apples, and sauce around the chicken.
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