Hi! If you’re reading this I just want to remind you that I am so grateful that you are. I love cooking & coming up with different, fun, easy, delicious recipes. This has been such a neat outlet for me to put my creative juices towards. It truly helps me feel more like me & your support really & truly makes my heart flutter.
Now to the goods.
I am definitely feeling this recipe right now. It has so few steps & ingredients, but is far from boring. That’s pretty much a winning hand right there. As you well know, I love taking typical “sweet” things & turning them upside down into savory city.
Apples are at their peak right now, so I wanted to utilize them in a fun way. I loved this recipe. The apples are tender, but not mushy. There is the perfect balance of savory & with a hint of sweetness. Top that off with the simplest steps possible. HELLO!
I hope you find time to make this dish before apple season is over. It is 100% worth working into your schedule.
xx
ellyn
SERVINGS: 4
TIME: 35-40 minutes
INGREDIENTS:
- 4-6 bone in, skin on chicken thighs ( seasoned with salt & garlic powder – about 1 teaspoon of each split between each piece, front & bottom. )
- 1 tablespoon olive oil
- 3 medium Fuji apples, thinly sliced – or your favorite apple!
- 1 medium shallot, thinly sliced
- ¼ teaspoon salt – more or less to taste
- ½ teaspoon coriander
- ½ cup dry white wine – I used chardonnay
- juice of ½ a lemon
- 2 sprigs fresh rosemary for serving
INSTRUCTIONS:
- Preheat oven to 400
- Allow chicken to come to room temperature on the counter for about 30 minutes – this will make sure it cooks more evenly! Season with salt & garlic powder.
- Add olive oil to a cast iron skillet over medium heat.
- Cook chicken ( skin side down first ) 6-7 minutes, flip & cook another 4-5 minutes. It’s okay if the chicken isn’t cooked through now, it will finish in the oven. You just want that crispy skin!
- Remove chicken & any excess grease from the pan.
- Thinly slice shallots & apples, add them to the skillet at medium low heat. Cook until beginning to get tender – about 3 minutes.
- Add salt, coriander & wine. Simmer at medium high heat & let reduce – another 5 minutes.
- After the wine has reduced by half, add in fresh lemon juice & chicken. Cover chicken with apples & sauce.
- Cover & bake for 8-10 minutes or until chicken has reached an internal temperature of 165.
- Sprinkle with fresh rosemary & serve with extra lemon.
- Enjoy!
NOTES: If you don’t like bone in meat, chicken breast or boneless thighs would be perfectly delicious as well! If you’ve never used coriander before, please give it a chance! It gives this dish warmth without sweetness. Of course if you’re in a bind you could skip this ingredient & maybe just add a small pinch of nutmeg.
