Maple Ginger Chicken Thighs
Makes 8 servings
- 1 shallot, finely sliced
- 3/4 cup apple cider
- 1/2 cup dark pure maple syrup
- 1 Tbs finely grated, peeled, fresh ginger
- 1 Tbs apple cider vinegar
- 1 tsp chopped, fresh thyme leaves, plus 4 sprigs, divided
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 8 bone-in chicken thighs
- 3 medium pears or apples, peeled, cored, and quartered
- In a medium bowl whisk shallot, cider, syrup, ginger, vinegar, thyme, salt, and pepper.
- Place chicken in a large resealable bag.
- Pour marinade into bag, seal it, and refrigerate for 12 to 24 hours, tunring once or twice to agitate marinade and coat all pieces.
- Preheat oven to 400°F.
- Remove chicken from marinade and arrange pieces, skin side up, in a 9 by 13 inch baking dish.
- Tuck pears and thyme sprigs among chicken pieces.
- Pur marinde over top.
- Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from the bone.
- Serve chicken and pears with sauce spooned over the top.
Marinade
Bake
. Maple. Page 107. Philadelphia: Quirk Books, 2015.