Apple Cider and Herb Chicken
1 whole chicken, backbone removed and cut in half (ask your butcher for assistance!)
1 Macintosh apple, cored and sliced
1 Granny Smith apple, cored and sliced
1 medium yellow onion, diced
2 celery stalks, strings removed and cut in 1-inch pieces
3 fresh garlic cloves, minced
8 sprigs organic fresh thyme
1 cup unsalted chicken stock
1 cup apple cider
1/4 cup organic olive oil
1/2 cup cashew milk
Salt and Pepper to taste
Preheat oven to 400°F.
Heat a large Dutch oven over medium-high heat, then add olive oil, onions and garlic.
Cook until translucent, about 5 minutes.
Meanwhile, pat the chicken dry with paper towels, then salt and pepper both sides.
Add the chicken to the onion mixture and brown both sides until skin becomes crispy, about 8-10 minutes.
Pour in the chicken stock and apple cider, and bring to a boil.
Lower the heat and add celery, apples and 4 of the thyme sprigs.
Place in the preheated oven and cook for 20 minutes, then add the cashew milk and cook for another 35-45 minutes, until the apples have softened and the chicken thigh comes to an internal temperature of 180°F.
Remove from the oven and top with fresh thyme (stripped from the stems), and additional salt and pepper if desired. Serve immediately.