Serves 4
3 to 3½ pounds skin-on, bone-in chicken thighs (6 to 8)
Spice Blend (ingredients below)
Kosher salt
Olive oil
1 medium onion
2 celery stalks
1 small cabbage
½ cup whole dried apricots
1 tablespoon honey
1 cup (8 ounces) light ale (312 Urban Wheat Ale or similar)
SPICE BLEND
2½ teaspoons coriander seeds
2½ teaspoons poppy seeds
2 teaspoons fennel seeds
¾ teaspoon juniper berries
Pairing Artisanal gin or hoppy IPA (Goose Island Next Coast IPA or Goose IPA)
*Recipe adapted from Mastering Flavor by Lior Lev Sercarz.