Thyme Cider Chicken with Winter Vegetable Hash

Chef Brian Bower

Ingredients

For the Brine

• 2 c apple cider
• ¼ c cider Vinegar
• 1 c water
• 8 sprigs thyme  
• ¼ each white onion, diced  
• 2 tsp salt
• ½ tsp pepper
• 2 c ice

For the Chicken

• 1 each 3lb roasting chicken

For the Pan Sauce

• ½ c red wine (Pinot Noir works best)
• 2 c apple cider  
• 2 Tbsp corn starch
• 2 oz water
• 2 Tbsp unsalted butter, room temperature

Winter Vegetable and Farro Hash

• 1 c diced butternut squash
• ½ c diced sweet potato 
• 1 c diced carrot
• ½ c diced red beet 
• 1 c diced redskin potatoes, skin on
• 1 each medium diced white onion
• 2 sprigs minced fresh rosemary
• 6 sprigs fresh thyme, picked 
• 1 oz olive oil 
• Kosher salt to taste
• Black pepper to taste
• 1 c cooked farro
• ¼ bunch chopped fresh parsley
  
  

Directions

For the Brine

1. Place all ingredients except ice in saucepan and bring to simmer.
2.  Remove from heat and let stand for 30 minutes. 
3. Add ice and place in refrigerator for 20 minutes. 
4. In large container, place raw chicken.
5. Pour brine over chicken until completely submerged and let sit for minimum of 2 hours (better over night).

For the Chicken

1. Preheat oven to 375°F.
2. Remove chicken from brine and let sit for 10 minutes.
3. Place chicken in a cast iron pan or heavy-bottom, oven-safe pan.
4. Roast for 45 to 60 minutes, basting every 10 minutes with drippings. 
5. Checking internal temperature after 30 minutes. Internal temp must reach 165°F. Adjust cooking time as needed to reach safe temperature. 
6. Once chicken reaches 165°F in the thickest part of thigh and breast, remove and let rest for 10 minutes. 
7. Return pan to stove top over medium heat to make pan sauce.

For the Pan Sauce

1. Deglaze pan with red wine, stirring vigorously, until it reduces by half.
2. Add apple cider and bring to a boil.
3. In a small dish, combine corn starch and water to create a slurry.
4. Once apple cider comes to boil add half of the slurry slowly while stirring vigorously. 
5. Bring sauce to a simmer and check thickness. Repeat last step if you would like thicker sauce, adding half of the slurry at a time. 
6. Once desired thickness is achieved, let sauce simmer while stirring for 5 minutes to cook the starch out. 
7. Finish sauce for service by stirring in butter.
8. Drizzle over chicken or serve on the side.

For the Winter Vegetables and Faro

1. Pre heat oven to 375°F.
2. In a large bowl, combine diced vegetables, potatoes, thyme and rosemary. Do not add red beets and farro.
3. Place red beets in a small, separate bowl.
4. Drizzle each bowl with enough oil to coat the vegetables, and season with salt and pepper.
5. Place each bowls’ contents onto separate sheet trays lined with parchment.
6. Roast at 375°F in the conventional oven for 20 minutes and then rotate and roast for another 20 minutes. Check after 10 minutes. 
7. Check for doneness. Vegetables should be al dente to the bite. If needed, put back in the oven for 5-minute increments until cooked to soft-but-firm texture. 
8. While vegetables are roasting, cook farro according to specifications on package. 
9. Mix vegetables blend, farro and parsley. Once mixed, fold in roasted beets and adjust seasoning.
10. Place on large serving platter under Cider Thyme Chicken or as its own side.