1/2 cup mulled apple cider
1/4 cup milk or cream
2 scoops of vanilla ice cream
dash of cinnamon
Combine apple cider, cream, and ice creamed.
Blend with a blender for a minute until well combine.
Pour into a glass and then top with whipped cream and a dash of cinnamon.
TOTAL TIME: 0:35
YIELD: 4 SERVINGS
6–8 boneless chicken thighs
Freshly ground black pepper
extra-virgin olive oil
3 garlic cloves, minced
1 onion, chopped
1/2 c. dry white wine, such as Sauvignon Blanc
1 c. low-sodium chicken stock
1/4 c. sriracha
1 tbsp. soy sauce
1/2 c. honey
1 head broccoli, cut into large florets
1/4 c. chopped parsley
Preheat the oven to 475 degrees F. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Drizzle olive oil and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
Reduce skillet heat to medium; add garlic, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan. Add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken in the skillet skin side up in a single layer. Add broccoli florets. Bake until chicken is cooked through, approximately 15 to 20 minutes.
Garnish with parsley and serve immediately.