Roast Chicken w/Rosemary-Poached Apples

Name: Roast Chicken w/Rosemary-Poached Apples
Ingredients: Salt; 4 apples (about 1 Lb [455 g]), peeled and cored; 1 lemon (about 1½ oz [45 ml]), zest cut into wide strips and juiced; 1 sprig rosemary; Freshly ground black pepper; 4 Tbsp (2 oz [60 g]) butter; 4 chicken leg quarters (about 9 oz [255 g] each) or duck legs (about 4 to 6 oz [115 to 170 g] each); 4 chicken leg quarters (about 9 oz [255 g] each) or duck legs (about 4 to 6 oz [115 to 170 g] each); 2 cups [480 ml] sweet apple cider; ½ cup [120 ml] olive oil; ¼ cup [60 ml] apple cider or sherry vinegar; ¼ cup [60 ml] apple cider or sherry vinegar; 5 oz [140 g] salad greens

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

One of the most underrated cuts of chicken is the leg quarter: a connected thigh and drumstick. This cut is often less expensive than the breast, always juicier, and looks good on a plate. You can also make this recipe with a whole chicken, spatchcocked and roasted, or with duck legs or with buttery white beans if you are not into meat.

Ingredients

2 cups [480 ml] sweet apple cider
1 lemon (about 1½

Main course
Gluten-free

Method

In a medium saucepan, combine the cider, lemon zest and juice, rosemary, and a big pinch of salt. Bring to a simmer over medium heat. Add the apples, return to a boil, lower the heat to a simmer, and poach until tender but not falling apart, about 8 minutes. Allow to cool in the poaching liquid (if poaching ahead, store the cooled apples in the poaching liquid for up to 1 week). Reserve