The perfect fall

Published by admin on Tue, 10/15/2019 - 4:02pm
By: 
Keith Bryant
Headed to Payette Friday night to watch a great football game with the Wolverines. 
 Saturday was filled with catering for a wedding and senior pictures for a special young man from Boise. 
 Dalton came to visit me after I did his brother’s senior pictures three years ago. It was a beautiful evening to take pictures and I noticed just how busy this little town was. Everywhere we went Saturday evening there was some kind of event or party.
 My Sunday was spent at Lazy Bear Ranch watching the Seahawks and cooking a little BBQ pork for his guests that day. 
 When I had a slow moment, I was able to walk out to Tim’s apple trees and he still had a few apples. When I got home that night, I was able to make one of my favorite dishes. 
 This is the time of year to incorporate apples into your meals. Do you know that most apples are picked only 3 months out of the year and the rest of time they are in storage? 
 Get out and find those fresh ingredients now. Come on how many of us pick up those onions on the road that have fallen off the trucks this time of year. 
 Till next week enjoy cooking.
One-Pot Apple Cider Braised Chicken with Brussel Sprouts and Bacon
Ingredients
5 pieces bacon
2 pounds chicken thighs
1/4 cup onion diced
2 cloves garlic minced
1 teaspoon cinnamon
1/2 teaspoon sea salt, more to taste
1/2 teaspoon black pepper, more to taste
1/2-pound brussel sprouts quartered
1 bundle fresh thyme
2 cups fresh apple cider
2 teaspoons Dijon mustard
1 tablespoon maple syrup
Directions: 
 1. In a large Dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a paper towel. Pour out all but 2 teaspoons bacon fat.
 2. Heat the bacon fat over medium-high heat.
 3. Pat the chicken dry and season generously with salt and pepper.
 4. Sear chicken until brown on both sides in the Dutch oven. This should take about 5 minutes per side.
 5. Take chicken out of the pan and set aside on a plate.
 6. Add the onion, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure, to scrape up the brown bits at the bottom of the pan. Cook until onions are translucent.
 7. Add in the brussel sprouts and stir until combined. Add Dijon mustard and thyme. Stir well.
 8. Pour in the apple cider and mix until everything is well combined. Make sure all the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil.
 Lower the heat and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
 9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
 10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
 11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm.

 

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Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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