FALL CHICKEN with Carrots, Honey, Apple Cider, and Fresh Rosemary

Cuisine & Diet: American, Dairy-free, Gluten-free, Kid-Friendly, Meat, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in)

GENERAL INGREDIENTS:
Chicken thighs (boneless or bone-in okay)
Onions
Carrots
Sprigs rosemary
Red and green apples
Dried marjoram
Dried tarragon
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
Apple cider vinegar
Apple cider
Chicken broth

EQUIPMENT:
Measuring cups and spoons
Chef’s/large chopping knife
Cutting board
Plate
2- or 3-quart saucepan with lid