Hard Cider Braised Turkey Thighs and Apples
- 12 ounces Dutton Estate Hard Apple Cider ($15.99 4-pack)
- 1 tablespoon grapeseed or canola oil
- 2 turkey thighs
- 1 tablespoon chinese five spice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 granny smith apples, cored and thickly sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 small bunch of sage, about 12 leaves
- 1 bay leaf
1. Preheat oven to 350°F. In a large braising pot or dutch oven, heat oil over high heat. Season thighs evenly with Chinese five spice, salt, and pepper. Place turkey thighs skin down in the oil and sear until browned, about 3 to 4 minutes. Flip the thighs over and sear until browned. Remove the thighs to a plate.
2. Place the apples, shallot, and garlic in the pot and reduce heat to medium-high. Saute until the apples have softened, about 5 minutes.
3. Place the thighs back in the pot on top of the apples. Add Dutton Estate Hard Apple Cider, chicken broth, sage, and bay leaf and bring to a boil. Turn off heat, cover, and place in the oven. Braise for 1 hour and 30 minutes. Remove the thighs to a clean plate and cover with foil. Return the pot to the stove and heat over medium heat. Remove the sage and bay leaf. With a fork or potato masher, mash the apples. Stir and simmer for 5 to 10 minutes until reduced into a thick chutney-like sauce. Serve the turkey thighs with the sauce. Side suggestion: mashed potatoes or mashed potato and parsnip blend.