halfbakedharvest4.2
Autumn Chicken Escabeche with Roasted Apples and Grapes
I know that it is not technically autumn until Friday, but I'm kicking off the season a few days early with this autumn braised chicken escabèche with roasted apples and grapes.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F.2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about ⏱️ 3-5 minutes per side. Remove the chicken from the skillet. 3. To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about ⏱️ 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for ⏱️ 15 minutes. Remove from the oven, add the grapes and return to the oven for another ⏱️ 10-15 minutes or until the chicken is cooked through. 4. Let the chicken rest ⏱️ 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!
garlic, smashed2 clovescumin seeds2 teaspoonscups apple cider1 1/2cup apple cider vinegar1/2apple, sliced1bay leaves2
Nutrition Facts
calories
392 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
189 mg
protein Content
24 g
cholesterol Content
72 mg
carbohydrate Content
22 g
saturated Fat Content
1 g
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