Bristol's Original "og" Cider, 500ml Recipe
Make Bristol's Original "og" Cider, 500ml Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BOTTLED BEER AND CIDER
Method
BOTTLED BEER AND CIDER
- 1
Prep and preheat
Preheat the oven to 200°C (400°F). Have a large skillet ready for searing the chicken.
- 2
Season the chicken
Pat the chicken thighs dry and season with salt and pepper on both sides.
- 3
Make cider glaze
In a small bowl whisk together Bristol OG cider, brown sugar, Dijon mustard, and dried thyme until the sugar dissolves.
- 4
Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until browned, about 5 minutes per side. Remove from skillet and set aside.
- 5
- 6
Combine and simmer
Return chicken to the skillet. Pour the cider glaze over the chicken and bring to a gentle simmer.
- 7
Thicken the glaze
Make a slurry by whisking the cornstarch with water in a small bowl, then stir it into the simmering sauce. Cook for 1–2 minutes until glossy and slightly thickened.
- 8
Finish cooking
Option A: Transfer the skillet to the oven and bake for 15–20 minutes until the chicken reaches 165°F (74°C). Option B: Keep on the stove, simmer until the chicken is fully cooked and the sauce coats the chicken.
- 9
Serve
Remove from heat and let rest 5 minutes; spoon extra cider glaze over the chicken and serve hot.
