60 minutes
A hearty and flavorful dish featuring chicken thighs simmered in hard cider with potatoes and peas.
Large Onion, chopped
each
tablespoons
Garlic Clove, chopped
each
Jamón Serrano, sliced and cut into small strips
0 lb
each
to taste
to taste
tablespoons
Hard Cider
cups
Waxy Potatoes, peeled and cut in half or quarters
0 lb
cups
1. Sauté the Onion
Begin by heating 3 tablespoons of olive oil in a covered wide skillet over low heat. Add the chopped onion and sauté until it becomes soft.
2. Add Garlic and Jamón
Stir in the chopped garlic and the sliced jamón serrano. Cook briefly until the garlic is fragrant and the meat is well combined with the onions.
3. Brown the Chicken
Add the chicken thighs to the skillet, seasoning them generously with salt and pepper. Allow the chicken to brown on all sides.
4. Add Lemon Juice and Cider
Once browned, pour in the fresh lemon juice and hard cider. Cover the skillet and let the mixture cook on low heat for about 30 minutes.
5. Cook the Potatoes
While the chicken is simmering, peel and cut the waxy potatoes in half or quarters if they are large. Cook them in boiling salted water until tender, then drain them well.
6. Add Potatoes and Peas
After the chicken has simmered for 30 minutes, add the cooked potatoes and the fresh peas to the skillet. Continue to simmer for another 5 to 10 minutes.
Replace the chicken thighs with pork chops for a heartier flavor. A darker beer or even apple cider could work wonderfully as a braising liquid. . Fish
Swap out the hard cider for a dry white wine, which will contribute a different acidity and fruitiness to the dish. . Beer Variation
Swap out hard cider for a rich ale or stout, which will give a deeper, maltier flavor to the dish. . Wine
Instead of potatoes and peas, try carrots, parsnips, or turnips, which are all excellent for braising. . Mediterranean Style
Add smoked paprika (pimentón) and a pinch of saffron for a Spanish-inspired version. . Asian Twist
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