Chicken and Apples Braised in Hard Cider

Name: Chicken and Apples Braised in Hard Cider (Pollo a La Sidra)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 slices best-quality smoky bacon or 1 slice pancetta, chopped (optional); 2 slices best-quality smoky bacon or 1 slice pancetta, chopped (optional); 3 to 4 tablespoons olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 8 to 10 chicken thighs (3 to 3½ pounds total) with skin, rinsed, patted dry, and trimmed of excess fat; 8 to 10 chicken thighs (3 to 3½ pounds total) with skin, rinsed, patted dry, and trimmed of excess fat; 1 tablespoon good apple cider vinegar, or more to taste; 1 large green apple, such as Granny Smith, peeled, cored, and sliced; 1 large green apple, such as Granny Smith, peeled, cored, and sliced; 1 small bay leaf; 1 tablespoon unsalted butter; 2 large onions, cut in half and sliced; 1 cup dry hard cider

Pollo a La Sidra

Preparation info

Serves
4

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The population of Asturias is hooked on hard apple cider. Whatever isn’t drunk ends up in a cazuela for braising smoky chorizo, sardines, or hake, or this deliciously homey pollo al sidra. Asturian cider isn’t sweet—in fact it can be diabolically acidic—so don’t substitute regular apple cider or nonalcoholic sparkling cider. If you can’t find dry imported hard cider at a specialty food shop or good liquor store, try using a cup of cava

Ingredients

Europe
Spain
Asturias
Main course
Mediterranean
Gluten-free

Ingredients

Method