Skip to main content

Crispy Hot Cider Tea-Brined Chicken Thighs #AppleWeek #Sponsored

This post is sponsored in conjunction with #AppleWeek . 
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. 
All opinions are mine alone.

Here we are at the third day of a week-long event all about Fall's darling, the apple. You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway: here. You won't want to miss out. Really.

As far as recipes go, two dozen bloggers have been working hard to bring you over eighty recipes to bring apples to your Autumn table. Here are the Wednesday offerings for you.

#AppleWeek Day Three Recipes

Crispy Hot Cider Tea-Brined Chicken Thighs

I decided that I wanted to use the Hot Apple Cider Tea from event sponsor The Republic of Tea* to brine some chicken thighs. After making this, I was reminded that I really should take the time to brine more often. The chicken was so tender and flavorful; it did make a difference.

Ingredients serves 4

  • 4 bone-in, skin-on chicken thighs
  • 1 T oil + more for drizzling
  • 1 organic onion, peeled and quartered
  • freshly ground salt
  • freshly ground pepper

Brine
  • 1/4 C salt
  • 2 C water
  • 2 tea bags (for this I used two Hot Cider Tea bags from Republic of Tea)
  • 1/2 C soy sauce
  • 1 T minced garlic
  • 1/2 t white pepper
  • 1/2 t ground coriander

Procedure

Brine
Combine water, tea bags, and salt in a saucepan and bring to a boil. Reduce heat to a simmer and swirl pan until salt is completely dissolved. Pour in soy sauce and whisk in garlic, white pepper, and ground coriander. Set aside and let cool.

Once the brine has cooled, place chicken in a lidded container and pour brine over thighs until they are completely submerged. Refrigerate for, at least two hours but, as long as a day. Before cooking, remove chicken from the brine and pat dry.

Chicken
Preheat oven to 400 degrees F. Heat olive oil in a heavy-bottomed pan that's oven safe (I used a braiser).


Place chicken thighs, skin side down, and cook for 8 to 10 minutes. The skin should be browned and crispy.

Turn thighs so that the skin side is facing up. Nestle quartered onions in the pan. Sprinkle with salt. Drizzle the onions with oil and return to the oven.

Roast for 18 to 20 minutes. Remove the pan from the oven and let chicken rest for 5 minutes before serving.


Place chicken and onions on a serving platter and serve immediately. I served this on top of some Spanish rice.

Don't forget, you can enter to win two canisters of the Hot Cider Tea for yourself from Republic of Tea. Visit my kick-off post and enter the rafflecopter.

Sponsor Ingredients Used
in This Recipe


Find The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Comments

  1. Absolutely love the Hot Apple Cider Tea, would have never thought to use it in this way, brilliant!

    ReplyDelete
  2. That sounds like an amazingly flavorful chicken dish!

    ReplyDelete
  3. Great minds Cam....my chicken went live today. Isn't that tea brine amazing?

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur