Cider Chicken with Savory Fall Fruits

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We may have mentioned it once or twice, but we’re big fans of wine in general and Virginia wine in particular. We used to live in Charlottesville, the de facto capital of Virginia wine country. There are many perks to living in Charlottesville, but definitely one of them is the proximity to the many wines of the Monticello AVA. There are dozens of wineries and vineyards, as well as breweries and cideries within easy day-trip distance from the center of town.

Sadly, we can’t say the same about SC, but we are lucky enough to remain wine club members at one of our favorites, King Family Vineyards, and receive a shipment of Virginia wine every quarter. In our package of wine from them, there’s always a newsletter with vineyard updates on one side and a seasonal recipe on the other side. When we received our shipment last week, this quarter’s recipe caught our eye! Tonight’s dish, with its fall flavors of cider and apples, is inspired by the one they shared with us.

{Relatedly, hit us up if you want to plan a long weekend or a day trip to Virginia wine country! We have lots of suggestions!}

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Cider Chicken with Savory Fall Fruits

Ingredients:Β 
  • 4 slices of bacon, chopped
  • 1 medium onion, sliced & halved
  • 5 cloves of garlic, minced
  • 8 chicken thighs
  • 2 persimmons, chopped
  • 1 large tart red apple, sliced
  • 1 12oz bottle hard cider
  • 2 tbsp whole grain mustard
  • 1/2 tsp fish sauce
  • 1 sprig of fresh rosemary, chopped
  • 1 sprig of fresh thyme, chopped
  • Salt & pepper
  • 1 bunch of spinach
Instructions:Β 
  1. In a large, high-sided skillet, cook the chopped bacon over medium heat. As soon as the bacon begin to release its fat, add the onions and garlic to the pan.
  2. Cover and sweat for 6-8 minutes, stirring occasionally. Then remove to the side.
  3. Now increase heat to medium-high, brown the chicken thighs on both sides in the remaining bacon fat. Once browned, remove these to the side as well.
  4. Add the fruit to the pan with the bacon and chicken drippings. Cook for just 2 or 3 minutes, tossing once or twice, to get the fruit slightly browned. And then remove these to the side as well.
  5. Now, deglaze the pan with the cider. Stir in the mustard, fish sauce, herbs, and a few shakes of salt & pepper.
  6. Bring to a boil. Once boiling, return the chicken to the pan. Cover and cook for 6-8 minutes.
  7. Remove lid and flip the chicken. Keep the liquid boiling and allow some to cook off for the next few minutes.
  8. Return all of the rest of the ingredients that were sidelined to the dish. Continue cooking for another 5 minutes.
  9. Serve the chicken, topped with fruit and onions. Spoon some of the cider mixture overtop.
  10. Once the skillet is emptied of these ingredients, place the spinach in with the remaining liquid. Cover and lower heat. The spinach will be ready to serve on the side once wilted, just another two minutes longer.
Serves 6-8

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The ODB – The Ol’ Dirty Burger

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One of my all-time favorite restaurants is a breakfast and BBQ place in Charlottesville, VA where I lived for 10+ years or so. It’s called Ace Biscuit & BBQ. It’s a little bit of a tucked-away, hole-in-the-wall kind of place… with some of the best breakfast biscuits I’ve ever had. It used to be the best kept secret in C-ville, but the word has gotten out. If you ever find yourself in Charlottesville, I cannot recommend it more highly. Now maybe you’re asking yourself, why is this crazy woman talking about a BBQ joint in Charlottesville, when she should be telling me all about the burger she made for dinner? There is a connection, I promise. Plus, I like to send business towards my favorite places. (I act like this blog is so well-read that an established restaurant is going to benefit from my recommendation… πŸ™„πŸ™„)

Anyway. Moving further into my tangent… In case you have forgotten, back in the 90s there was a rapper who called himself Ol’ Dirty Bastard, or ODB. He was one of the original members of the Wu-Tang Clan. The owners of Ace’s must share my love of popular 90s hip-hop, because two of their dishes pay homage to the era. There’s the Ace Doggy Dogg (their hot dog) and, you guessed it, the ODB! In this case, the ODB stands for Ol’ Dirty Biscuit. Y’all. You haven’t lived until you’ve clogged your arteries with this guy. Ace’s ODB consists of a homemade biscuit, topped with fried chicken, sausage gravy, pimento cheese, and pickles, all house-made. It is amazing! (And super low-cal, obviously.)

What does all of this have to do with the burger I made tonight? Really nothing honestly. For whatever reason, all afternoon as I’ve been mentally planning my decadent burger, the real ODB’s shout-out to himself in Mariah Carey’s Fantasy Remix, “Ladies and Gentlemen… Introducing the Old, Dirty, Doggy… Here we go now…” kept playing over and over in my head. I guess my subconscious was trying to tell me that tonight’s burger is to a standard boring burger what the Ol’ Dirty Biscuit is to a cheap fast food breakfast biscuit. The secret to making this burger over the top as compared to other burgers? Mixing sausage and ground beef! Ups the flavor and deliciousness! It’s still a simple burger, but the taste is πŸ‘ŒπŸΌπŸ‘ŒπŸΌ

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Humor me and pretend my ramblings were linear and logical. And enjoy an ODB – of any variety.

The Ol’ Dirty Burger

Ingredients:Β 
  • 1 lb ground beef (85%-15%)
  • 1 lb ground Italian sausage
  • 1 tbsp granulated onion*
  • 3 tbsp Worcestershire
  • 1 tsp soy sauce
  • Fresh ground black pepper
  • Salt
Instructions:Β 
  1. Preheat oven to 400 degrees.**
  2. Mix together all ingredients except for the salt.
  3. Form the meat into patties.
  4. Sprinkle salt and a little extra pepper on top of each burger.
  5. Place patties on a rack over a cookie sheet and bake for 10-15 minutes. [Since the patties are on a rack, they don’t need to be flipped. We made six 1/3lb burgers and cooked them for about 12 minutes – yielding medium burgers. I was going for medium-rare and overshot, ho hum.]
  6. Top with your favorite burger garnishes!
*Do yourself a favor and pick up some granulated onion instead of onion powder – it’s so much better than that clumpy, powdery stuff.
**You can also grill these like a normal person would, if you don’t live in an apartment complex that doesn’t let you have them like we do…
Makes 6-8 burgers.