Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1 cup (240 ml) hard cider (preferably dry cider)
  • 1 cup (240 ml) chicken broth
  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon (5 g) fresh rosemary, chopped (or ½ teaspoon dried rosemary)
  • Salt and freshly ground black pepper to taste
  • 3 medium carrots, sliced
  • 2 medium parsnips, chopped
  • 1 medium potato, cubed (or 2 medium potatoes)
  • 1 tablespoon (15 ml) olive oil

Instructions:

  1. Season chicken with salt, pepper, thyme, and rosemary. Pour hard cider over the chicken, cover, and marinate in the fridge for at least 10 minutes (up to 2 hours).
  2. Heat butter in a Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown on both sides (about 5-7 minutes). Remove and set aside.
  3. In the same pot, add onions and garlic, cooking until softened (about 3 minutes). Add carrots, parsnips, and potatoes. Stir for 3-5 minutes until slightly caramelized.
  4. Pour reserved marinade into the pot to deglaze, scraping up any browned bits.
  5. Return chicken to the pot, add chicken broth, and bring to a simmer. Cover and reduce heat to low. Cook for 30-40 minutes until chicken is cooked through (internal temperature reaches 165°F / 74°C).
  6. Adjust seasoning and serve warm, spooning broth and vegetables over the chicken.