Chicken Thighs with Apple Cider Sauce

Ingredients

• 1 chicken (ca. 1,2 kg)
• salt
• Pepper (from grinder)
• 2 tsp Curry powder
• 2 Onions
• 1 piece ginger (2-3 cm)
• 2 tbsp olive oil
• 200 ml cider
• 200 ml chicken broth
• 2 apples
• 200 ml heavy cream

Instructions

1. 1.

   Preheat the oven to 200°C (top and bottom heat).

2. 2.

   Wash the chicken, pat dry, quarter it, and rub the skin with salt, pepper, and curry powder. Peel and dice the onions and ginger. Place them in a roasting pan and lay the chicken quarters skin side up on top. Drizzle with oil and roast in the oven for about 15 minutes. Then pour in the cider and some broth and continue cooking for another 15 minutes.

3. 3.

   Meanwhile peel, halve, core, and slice the apples into wedges. Add the apple wedges to the roasting pan with the chicken and cook together for an additional 10-15 minutes until done. Remove the pan from the oven, lift out the apple wedges and chicken pieces. Strain the pan juices into a small saucepan. Return the chicken and apples to the pan and keep warm in the turned-off oven. Stir the heavy cream into the sauce and reduce until thickened. Season with salt and pepper and serve plated with the chicken quarters and apples.