Add in the chicken and sprinkle the meat with salt and pepper.
4
Lower everything to a simmer and cover the pan, cooking for 15 minutes.
5
Flip the chicken over.
6
Partially cover the pan and cook for another 15 minutes.
7
Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
8
Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
9
Watch it closely for the last 2-3 minutes, as it can burn quickly.
10
Remove from heat once the chicken is cooked through and the juice resembles honey in consistency. Serve with roasted vegetables.
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