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: 
  • 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: 
  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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Honey Baked Peaches

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You know those word association games/tests that psychologists (at least on TV) use to gain deep insight into your psyche? You know the one – they ask you to say the first word that pops into your mind when they say something seemingly innocuous like “mother” and then learn a lot about you depending on whether you reply with “love,” “lipstick,” “lazy,” or “laundry.” (Side note: this is not to say that those are my first four words for my mother; I was just going for some alliteration for your Sunday evening!) Well somehow I got to thinking about this in terms of dessert. If you were said imaginary psychologist and prompted me with “dessert,” these would be my words: “baking,” “oven,” “chocolate,” “sugar,” “sweet,” and “timer.” In my own self-psycho-analysis, I’ve concluded that I somehow only associate dessert with baked goods and a time-consuming process. This is, of course, not true at all. The moral of my story is that I need to branch out a little bit. (I played this game with Selim, and when I offered the word “dessert,” he immediately responded with “chocolate.”)

Tonight’s dessert is a perfect example. The prep-work is literally 2 minutes long, and you’re eating your dessert barely after you even thought about it! All you need is a couple peaches in your fruit bowl and a few standard pantry ingredients, and voila! You have a delicious dessert! Also, I think this is the perfect dessert to bridge summer and fall, aka the month of September. You’ve got the last of a your juicy summer peaches, but baked with some of your favorite fall flavors!

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Honey Baked Peaches

Ingredients: 
  • 2 peaches
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/4 tsp nutmeg
  • Pinch of salt
  • Honey
Instructions:
  1. Pre-heat oven to 375 degrees.
  2. Slice peaches in half and remove the pit.
  3. Place cut side up on a foil-lined pie pan.
  4. Drizzle each peach half with some honey.
  5. Stir together all dry ingredients and then sprinkle over top each of the peach halves.
  6. Bake for 20 minutes.
  7. After removing from the oven, drizzle with honey again!
  8. Serve as is or top with some vanilla ice cream or whipped cream!
Serves 2-4