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
- Apple Celeriac Salad by Caroline's Cooking
- Apple Coffee Cake Muffins by Blogghetti
- Apple Cream Puffs by Jolene's Recipe Journal
- Apple Crisp in a Mug by An Affair from the Heart
- Apple Muffins by Karen's Kitchen Stories
- Apple Oatmeal Cookies by A Day in the Life on the Farm
- Apple Oatmeal Cutout Cookies by The Monday Box
- Applesauce Cake Tassies by Cindy's Recipes and Writings
- Chocolate Covered Apple Slices by Books n' Cooks
- Apple Gouda Crostini by Snacks and Sips
- Country Fried Apples by Tip Garden
- Creamy Caramel Apple Icebox Cake by Cooking With Carlee
- Crispy Hot Cider Tea-Brined Chicken Thighs by Culinary Adventures with Camilla
- Crunchy Dried Cherry Applesauce Cake Bars by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Fuji Apple Salad with Chicken by Palatable Pastime
- Hot Apple Cider Tea Bread by Our Good Life
- Moroccan Apple and Sweet Potato Beef Stew by Savory Moments
- Spiced Applesauce Cookies by Who Needs A Cape?
- Vegan Apple Cream Cheese Puff Pastry Braid by The Baking Fairy
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.
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.
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
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.
Absolutely love the Hot Apple Cider Tea, would have never thought to use it in this way, brilliant!
ReplyDeleteThat chicken skin is just the way l love it!!
ReplyDeleteI can't wait to make these. They sound heavenly!
ReplyDeleteThat sounds like an amazingly flavorful chicken dish!
ReplyDeleteGreat minds Cam....my chicken went live today. Isn't that tea brine amazing?
ReplyDelete