Autumn Chicken Escabeche with Roasted Apples and Grapes

As the autumn air fills with the crisp scent of leaves and the promise of cooler weather, it's time to savor the flavors of the season. This autumn braised chicken escabeche with roasted apples and grapes is a perfect way to warm up on a chilly evening, and it's easy to make with just a few simple ingredients.

Autumn Chicken Escabeche with Roasted Apples and Grapes

Ingredients:

• 1 1/2 pounds boneless chicken breasts or thighs
• 1/4 cup extra virgin olive oil
• 1 sweet onion, diced
• 2 cloves garlic, smashed
• 2 teaspoons cumin seeds
• 1 1/2 cups white wine
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 2 jalapeno or Fresno chilies, sliced
• 4 thyme sprigs
• 1 apple, sliced
• 1 1/2 cups grapes
• Kosher salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Heat the olive oil in a large Dutch oven or cast iron skillet over medium-high heat.
3. Season the chicken breasts or thighs with salt and pepper.
4. Add the chicken to the hot oil and cook for 3-5 minutes per side, or until golden brown.
5. Remove the chicken from the skillet and set aside.
6. Add the onion, garlic, and cumin seeds to the skillet and cook for 8-10 minutes, or until the onion is fragrant and the cumin seeds are toasted.
7. Slowly pour in the white wine, apple cider, and apple cider vinegar.
8. Bring the liquid to a boil, then reduce heat to low.
9. Slide the chicken breasts or thighs back into the skillet, skin side up.
10. Add the sliced chilies, thyme sprigs, and apple slices to the skillet.
11. Transfer the skillet to the oven and roast for 15 minutes.
12. Remove the skillet from the oven and add the grapes.
13. Return the skillet to the oven and roast for an additional 10-15 minutes, or until the chicken is cooked through.
14. Let the chicken rest for 5 minutes before slicing and serving.

This autumn chicken escabeche is a delicious and easy way to enjoy the flavors of the season. Serve it with your favorite sides, such as roasted potatoes, mashed cauliflower, or rice.

Step-by-step

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat.
• Season the chicken with salt and pepper.
• When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side.
• Remove the chicken from the skillet.
• To the same skillet, add the onion, garlic, and cumin seeds.
• Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes.
• Slowly pour in the wine, cider, and apple cider vinegar.
• Bring to a boil over high heat and then reduce to low.
• Slide the chicken back into the skillet, skin side up, it should be mostly submerged.
• Add the chile, bay leaves, and thyme.
• Sprinkle the apples around the chicken and season with salt and pepper.
• Transfer to the oven and roast for 15 minutes.
• Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through.
• Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes.