Serve with mashed potatoes and green veggie. Yum.
Source: Austin American Statesman
Combine shallot, cider, syrup, ginger, vinegar, thyme, salt and pepper in medium saucepan. Bring to boil.
Place chicken in large, reveal able bag. Pour marinade over and refrigerate 12-24 hours. Turn 1-2 times to coat all pieces.
Preheat oven to 400. Remove chicken and arrange skin side up in 9x13 baking dish. Tuck pears (apples) and thyme sprigs among pieces. Pour marinade over top. Bake, basting occasionally 1 hour until chicken is cooked through and starting to pull from bone. Serve chicken with fruit and sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 28 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 51.5mg | 1 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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