Phil: Happy fall, Chris.
Chris: Thanks, Phil. Uh, are you excited for fall?
Phil: I don't think I've ever been as excited for fall as I am right now.
Chris: Do you guys
actually have fall 
Phil: Oh yeah. I mean, we don't have like the yellow Aspen trees, but yeah, we do have trees that are deciduous and they are a changing, 
Chris: and is less hot than summer? 
Phil: Yeah.  it is a lot less hot than summer, there is an Apple orchard nearby. I think it's called Skytop and you just pay like 20 bucks and you go pick a bucket full of apples. We've done it every year since we've been here. The kids love it. Although one year Libby got stung by a bee twice in the same day, because it turns out honey bees love honey crisp, apples, BNO, super, super fun place.
, really good time. And just gets me in the spirit. Man. I love me some fall. I also love me some apples. What about you?
Chris: uh, yeah, I can enjoy it. I definitely like. Spring a little bit better and kind of the anticipation of summer. I think, there's just something.
It sounds super lame, but warm and cozy about fall. And I can get into that, I guess. and I think the recipe that we picked today, really checks a lot of those boxes for me. so I'm really looking forward to, I think it's, I think it's going to be a ton of fun.
Phil: Me too, as it were, this is a fall recipe that, did you pick it or did your wife pick it?
Chris: No comment.
Phil: Okay. It's I'm not sure what to make of that.
Chris: actually did send it to me.
Phil: Okay.
Chris: and I thought it sounded fantastic. we had something else lined up for this episode, but I thought it sounded so good and seasonally appropriate that, I wanted to just change it up and go for it.
So today we're going to be making an Apple cider braised chicken.
Phil: Yeah, I'm so excited about this recipe. We thought it'd be a good idea to kind of maybe. Simplify the process for these in the kitchen episodes. So instead of both of us making it at the exact same time, try to try to cut back on maybe some of that noise of dicing and trapping and sizzling and frying and all that fun stuff that takes place in the kitchen.
only Chris is making this recipe and I'll be kind of talking him through it. I had the privilege of making it ahead of time. So I'm obviously the expert, so good luck Chris, keeping up. no, but I especially think you're going to love this recipe. the flavors are just so good and it's super fun to tastings as you go.
So, What, what do you
Chris: Yeah, definitely looking forward to it. Um, one quick note on, braising, you know, it might be one of those things that sounds a little, complicated at first, but it's really not. really brazing is it's just a cooking process where you use two different types of. heat applications.
So you have a dry heat and you'll go ahead and sear your meat and then that's followed up by like a wet cooking. so it's going to be simmering in this sauce that we make. 
Phil: A submersion, if you
Chris: Yeah. Yeah. So that's kind of really all the raising means it's nothing complicated, nothing, nothing too crazy.
and actually that's, the recipe looks, pretty easy and approachable, but it sounds absolutely fantastic. So looking forward to it.
Phil: All right, let's give it a go.
Chris: I think last time kind of sucked, you know, with the whole burning myself thing. And, um, there's just a lot of noise, simply there's a lot going on. So, um, I kinda liked this new format that we talked about uh, so we're making an Apple cider breezed. Chicken and fell. You still feel up for kind of talking me through this a little bit.
Phil: I think it's a good format. You're making the recipe in your kitchen. I am talking you through the recipe in my studio, which doubles as my living room. And I'll kind of guide this step-by-step and maybe try to offer a little bit of color commentary. And at the end of the day, Chris, we want to accomplish two things.
Number one. We want to have fun. And number two, we want to make food that we can eat.  And then so far down the list is make a podcast. Like if we do, if we do the first two things, then I feel like we'll have accomplished something. If we can accomplish, if we can do the third thing, then Hey, well then we made our Mark.
Chris: if I can make something and allow my wife not to have to spend another night in the kitchen and she can relax a little bit with kiddo,  Great. I think that's, that's part of that box. Is, is it edible and does she not have to cook?
So that's kind of it for me.
Phil: you know, I can't really speak too much on behalf of our listeners, but I like to at least believe as we've kind of been figuring this whole thing out, especially with these in the kitchen episodes. I mean, there there's so many variables. It doesn't sound a hundred percent. I like to believe that just as we give each other grace in the kitchen that our listeners give us grace with how it sounds. so thanks listeners. Thanks for showing us some grace. And if you don't, you honestly suck.
Chris: You're the one that decided to listen. So.
Phil: Yeah. There's a half hour. You'll never get back idiots.
Chris: Okay. So what are, what are we doing here? So I got to
admit I piece ahead a little bit 
Phil: okay. Step number one. Tell your co-host. He looks nice today.
Chris: My hair's kind of a little out of control.
Phil: No. Okay. No, I think you've misunderstood. You're the one making the meal.
Okay. I think you should show some reciprocity for once.
Chris: your hair is looking very distinguished today as well.
Phil: Thanks. That's very great. That's for sure.
Chris: gray looks good on you. And it's great because there's finally somebody that has more gray hair than me.
Phil: In a large high cited pan heat, the butter and olive oil over medium heat season, both sides of the chicken pieces evenly with the salt and pepper, then add to the pan skin side down.
Chris: Okay. So did you use whatever? I looked up at chicken through the years.
Phil:  
I mean, I dunno how food 52 is going to appreciate this. They might hate us forever, but I just really like chicken thigh and I, and I think the easiest way to go is boneless skinless.
So. I think it's captain's choice on this one.
Chris: probably changes your cooking time, a little bit, doing a almost instead of throwing a, I would assume. Um, I did the same thing. That's
my preference. Also mostly like a boneless skinless chicken pie is one of my favorite things. it is impossible to screw up on the grill and
anywhere else really.
Um,
Phil: Sorry. Amanda has sir. She's the brilliant mind behind food? 52, by the way, in case anybody was curious about that.
Chris: Okay,
 My mantra of the day is don't burn yourself. Nothing's going in the oven.
So, uh, hopefully I'll be okay.
So how, how was your Thursday fell? Okay.
Phil: Oh, you know, pretty, pretty normal Thursday. did the work thing. Actually, I got to have breakfast with a friend that lives in San Antonio in town for the week. And that was wonderful. Uh, shout out to my buddy, Josh. Good dude. Good dude, right there.
Other than that, man, nothing, nothing too exciting. How about you, Chris?
Chris: I just have several meetings kind of in the office since post-work, um, yeah, wrapping up some projects, so nothing too crazy, just, you know, waiting til you get home and spend some time with you, so, okay.
 
So, 
so it was only cocaine. Do you want a snack? 
Phil: Is it, is it Browning?
you know, one thing I've learned and full disclosure, the movie, Julie and Julia taught me this, that you have to Pat dry your meat. If you're going to Brown it before you cook it. Otherwise, it just doesn't Brown properly. super, super simple Kress. I just take the me and I take a paper towel and I kind of Pat dry it to get all the moisture off of there.
And then it'll Brown really nicely in your skillet.
The things I've learned from that movie. Honestly between that and Ratatouille, I feel like I could open a restaurant.
Chris: Yeah. If only you had like a podcast to listen to so you. 
Phil: Okay. One fun little thing that I did per my kids request, as we were making this recipe, I poured some of that delicious Apple cider. In a separate pot, warmed it up.
Chris: That's a good idea. 
Phil: I put two cinnamon sticks and about half a dozen cloves in the pot. And I just cooked it on a super low heat. And by the end of the cooking time for the chicken, we had some delicious Apple cider and Oh my gosh, it was such a nice compliment to the meal.
Chris: I'm sure it smelled amazing.
Phil: It did I love clubs? Oh my gosh. I love clothes. I actually like to suck on them by themselves.
Chris: That's a little weird. 
Phil: step number two, cook chicken until skin is golden. About five to seven minutes, Flint, chicken pieces, and cook for an additional two to three minutes on the other side. Remove chicken pieces from the pan and 
Chris: Okay. I very much appreciate you narration there. 
Phil: if only my voice for radio matched my face for radio.
Chris: I feel like you have a nice voice.
That Apple cider really is pretty good though.
Phil: Oh, it just hits the spot.
Chris: It's a
honey crisp one. 
Phil: I missed fall so much.
Chris: See, I have a problem with fall
it's it feels like it means winners here
and I enjoy summer. So,
Phil: Well, when we lived in Colorado, I only ever wanted it to be summer. And now, since we've moved to South Carolina, I only ever want it to be winter.

Chris: so grass is greener syndrome going on.
Phil: Yeah. A little bit, little bit.
 Oh, Chris, 
I'm curious. 
Chris: Yeah. 
Phil: you use salted 
Chris: Yeah.
Yeah.
assaulted. Well,
Phil: We typically go with the Irish Kerrygold butter and yeah, I think we prefer the unsalted just so that we can measure out our own salt.
Chris: yeah.
Phil: But 
Chris: Thicker. 
Phil: pretend like I know what I'm doing. I don't know if I'd really notice much of a difference. So we just got salted anyways. Yeah. There's two different types who knew 
Chris: uh, yeah, go for it. Go step three.
Phil: Step number three, add the onion and the garlic to the pan and cook stirring often until the onion is soft and fragrant about three to four minutes. Add the flour and cook for an additional one minute.
Chris: Okay. Okay. 
I forgot. 
Phil: if you're using a pound to a pound and a half of chicken, I think, I think I was somewhere in between that and worked for me.
 
So Chris, I joined the converge lecture series 
Chris: Right. Really?
I saw that. Yeah. Yeah. I saw a little bit about it. Um, uh, it looks interesting. It seemed like they had some kind of limited slots available.
Phil: they did. And I was actually a little bit surprised that I got in, um, I had thought about doing it. And then I thought I missed out, so I didn't get it. And then lo and behold, Ashley says, Hey, surprise, early birthday, present early Christmas present. I signed you up for the subscription service. And so, yeah.
Um, Um, I I'm super excited about it. Uh, converge lecture series is this little outfit that our friends, Sam and Kelly Stevenson started. And every month you get a new book
and some tea and maybe some, some other fun things to enjoy with your reading. And in this in the first month that came out, um, was Ross Gay's new book on poetry and, um, um, pretty, pretty excited to dive in.
So little nod to our friends, Sam and Kelly way to go guys much love. check them out at converge lecture, series.org. I just want this podcast to be about making other people famous.
Chris: Sure.
  Um,
Phil: We've got some Spanish listeners.
Chris: yeah, I'm super curious.
Phil: Yeah, so it's kind of fun with our podcast hosting service. we get some metrics reporting and found out that we have some listeners in Spain. So. I mean, if that's you, Ernest Hemingway, thanks for tuning in. We love you.
 Chris: Um, Speaking of books. I know this is, this is stepping back a minute. I was excited about a book that I ordered today, yesterday at some point this last week, uh, the gold millions
it's it's new It's just Walter who wrote the beautiful ruins
and, uh, the, the little endorsement on the back was by, uh, none other than, um, Nancy, as you are,
Phil:  Hey D 
Chris: then it, maybe you
think of 
yourself. 
Phil: man. I think 
Chris: Okay. That was the day.
Phil: And that was a
Chris: For you, I'm sure. For both of
Phil: I was in, I was in like five different cities that day. Like I went from Jacksonville to Orlando, to Chicago, to Denver, to Colorado Springs, all on the same day. and it ended off with like, what I thought the worst day of my life. And it ended up being the best day of my life. It's got to hang with you. Chris never would have expected. It's an quite like that. So
Chris: well, the, the, a little bit of a backstory there, um, is that, you know, and that was back in January before the world ended. But, uh, uh, um, Adjustment events, our new house. We like five days before. What was that? Was it a Friday? 
Phil: It must've been, yeah.
Chris: there. That was a Friday Molly. Had just told me, uh, two days earlier on the Wednesday that that's a good thing, that we have all this new space in our house because there was a little back coming.
So, so you were, I know, I know, you know this, but you, you were the first person that I think either of us. So it was impeccable timing there.
Phil: So it, it, it honestly turned out to be one of 
Chris: Okay. 
Phil: days ever 
Chris: That was pretty great
Phil: Yeah. Find a friend like Chris that's that's my advice. Find a friend like Chris
Chris: You has been a way to complimentary. 
Phil: I 
Chris: I think you're confused. 
Phil: Okay. Chris, step number four. Pour in the Apple cider vinegar and stir quickly scraping up any Brown bits on the bottom of the pan. After about 30 seconds and the chicken stock and Apple cider.
Chris: So it seems kind of like you're deep glazing the panel a little bit.
Phil: Yeah. Is that, 
Chris: Yeah.
Phil: Hey, tell me about that flower you have in the frame.
Chris: so, uh, 
in terms of the flower that we have, um, This is kind of what we had. It's actually this bread mill. Um, Um, 
 
we have a lot of flour, it's like a third class flour. We'll see how that works. It's what was there?
Um, Um, we shall see. Okay. All exact is in.
Phil: Okay. And step number five, bring to a boil and then reduce the heat to low and simmer. Add the chicken pieces back to the pan, as well as the Rosemary sprigs. Paranthetically, it's a good idea to tie them together with kitchen twine. So they're easier to fish out at the end. I didn't do that. Uh, and then it says, cover the pan and simmer for about three 30 minutes. So at this point you're basically just braising the chicken.  
Chris: It smells so good.
Phil: This recipe, honestly reminds me a little bit of Coca Viva, which is basically chicken braised in wine and red wine, or maybe a more popular recipe with a similar concept would be boof Bogan ya'll uh, another French dish that is basically just beef Tenderloin or, or.
Beef chock or whatever that has been braised in red wine. So this is a very similar recipe, 
Chris: Sure. Sure.

Oh, that's going to be good tasting.  
Phil: Chris, are you, did I just see you? Are you tasting that as you go?
Chris: dad. I try to 
what?
Sorry. It's nice. Very fall. This is like, this is a great fall dish. Yeah. 
what's the, what's the rest of the recipe. Just it for three
Phil: Okay. And lastly, Chris, step six, remove cover from pan flipped chicken pieces and continue to simmer uncovered until chicken has a very tender. How about 30 minutes more serve immediately atop top mashed potatoes. Oh, okay. Chris, I am skewing from this recipe. Once again. I didn't use mashed potatoes. I topped it with basmati rice because I flipping love basmati rice.
It's like my favorite thing in the world. Just about any, any of our bowls. That we make is made with basmati and it honestly just goes so good with chicken thigh. So that's what I did. What did you do? What are you doing?
Chris: Just made some Brown rice to go with it. um, sounded like a great compliment to that. Something that holds that sauce. Well, so that's what I was excited about fall.
Phil: Cool. Cool, 
Chris: Nice. Nice, nice, nice, awesome.  Um, 
Phil: Honestly, it looks like it smells amazing.
Chris: it does it, then it smells so fantastic. Um, it's it feels like fall and I liked it. The kind of thing about cider. Vinegar? uh, I can't wait to try this one.
Chris: So Phil that I think went a lot better than, the last time I made something
Phil: No burns
Chris: no burns. And, that was absolutely fantastic.
Phil: it. Wasn't a delicious.
Chris: It was so good. I'd have to say that that was one of my favorite meals in a while 
Phil: you know, Chris, it was one of my favorite meals that I made in a while and it was also one of the easiest, 
Chris: Yeah, it really was,
again, that's like one that I don't know the right way to phrase it, but it does kind of like punch above its weight. It sounds more complicated. And honestly, I think it tastes more complicated than it really was. And I do think that the, the chicken thighs were a good call. 
Phil: We both kind of skewed from that a little bit. Both did boneless skinless chicken thigh. we both served over rice. You used, uh, Brown, if I'm not mistaken, like a Brown, short grain rice. And I used a boss, Mati rice, in lieu of mashed potatoes, which would have been great. I mean, mashed potatoes are
Chris: Yeah, I think so.
Phil: Yeah.
Chris: I do think that the rice sounded better to me, especially after having made this and, realizing what, what type of. I guess sauce more or less reduces down out of that, Apple cider mixture. the rice just holds that so well, 
Phil: well, and I just, honestly, I just, I really love rice. I kind of grew up with the, lived in Costa Rica for a little while, and then spent some time in the middle East and just really kind of built this affinity for rice. so yeah, I'll do chicken and rice just about any day of the week.
delicious. I also. I don't remember if we mentioned this in the, in the, in the kitchen cut, but, I ended up making a gravy with the leftover Apple cider broth, just, added a little bit of flour and a small sauce pan and boiled it for a couple of minutes and then let it reduce down and then kind of poured that over as a glaze in it.
Oh my gosh. It was so good.
So, so delicious.
Chris: and I didn't do that because my sauce, for some reason, produced down pretty quick. a lot quicker than I was thinking or expecting.
And, the chicken is actually cooked quicker as well. So I only let them simmer covered for about 20 minutes. And then I took the cover off and started to let that sauce reduce down.
And, I think I pulled it, at about 35 minutes total instead of the hour. And the chicken was really, really tender at that point. it was just about perfect. 
Phil: same Chris, same. Yeah. My cook time was a lot less. And you got to think, like you mentioned, that was probably because we didn't have the, the bones in the chicken. So.
Chris: Yeah, I think this one is definitely going in. I don't know, whatever I need. I need to come up with some type of place to put recipes that I absolutely love because this is definitely going in that, it really was so easy and it was an absolutely fantastic and delicious meal. 
Phil: It's going in the dad's kitchen cookbook.
Chris: For sure. That, that, that one gets the, I don't know, something seal of approval. We need to come up with some type of seal of approval.
yeah, that's a good one.
Phil: Yeah. Any final takeaways.
Chris: think my final takeaway is make it, you know, the weather's getting cold. We've already had a little bit of snow here. it's fall. And this is just absolutely perfect seasonal recipe And you will absolutely impress your wife with this one, for sure.
Phil: and your kids, my kids are six and four and they loved it. So yeah.  Easy, easy peasy.
Chris: let us know what you think of this new format. We were still trying things out. Hopefully it will figure out a rhythm that works for us in these, in the kitchen episodes, because it has a lot of fun. And I think across the board, we want to show that, cooking and being in the kitchen is not some crazy hard mystical thing and it can be a lot of fun.
so if people wanted to grab this recipe, follow along, or even, let us know what they thought of this recipe or this new approach on the format. How would they go about all of that?
Phil: Yeah. If you guys want to have fun with us in the kitchen as well, uh, you can follow along with the recipe on our website at dad's kitchen, co.com. there's some show notes in there.
It's got the full recipe and some links and some fun stuff to follow along with. and then we're also kind of doing this new fun thing where every Friday we'll feature some of the recipes that you have made with your families. You can send us all those images on Instagram at dad's kitchen co or Facebook, also at the same handle at dad's kitchen co. And who knows? We might just feature your photo bonus if you make the same recipe that we did. So can't wait to see your creations.
Chris: and you should really make this one because it was that good.
Phil: Yeah, we don't want to oversell it, but yeah, it was pretty amazing.
Chris: I don't know how to sell it enough because it's my favorite now. So.
Phil: she would just call Amanda Hesser and let her know how good it was.
Chris: Maybe round of applause   didn't sound too bad.
Phil: Is that a thing.
Chris: It sounded like we were both golf clapping though.
Phil: Okay. courses need to up their game. Their food sucks. That's the only thing I have to say.
Chris: they need, some Apple cider embrace chicken.