Saturday, October 10, 2015

Chicken with Rustic Apple Sauce

After an absolutely crazy summer, I am finally back to blogging.  While I have been cooking and trying new recipes throughout the summer, it has been very hard to find the time to write and I thought what better way to jump back into writing than sharing one of my favorite new fall recipes.  I developed this recipe from a combination of other recipes I have seen or have tried in the past.  I love apples and have cooked with them in past with pork but I have never paired them with chicken.  This recipe uses the same technique for cooking chicken thighs as the Garlic Chicken Thighs recipe but instead of a wine sauce, I substituted an apple sauce with fresh apples.

This recipe turned out amazing and tasted like Fall.  The chicken pairs perfectly with a white or brown rice.

So put on your chunky sweater and boots, drink a pumpkin spice latte while picking for apples for this perfect fall recipe. #whitegirlslovefall

Honeycrisp apples

4 chicken thighs, bone-in/skin on
2 Tbsp. olive oil
1/2 medium yellow onion
1/4 cup white wine
3/4 cup apple cider
3/4 cup chicken stock
2 apples, cored, quartered and sliced (I prefer honeycrisp apples)
1/2 tsp. fresh thyme leaves
1/4 cup heavy cream
1/2 tsp. dijon mustard
Salt and freshly ground pepper
1 cup white or brown rice

Preheat oven to 375 F

Dry chicken thighs well and season chicken with salt and pepper.  Heat olive oil over medium high heat in an ovenproof saute pan.  Once oil is hot, add the chicken skin side down (do not flip).  Once the skin is a golden brown color, about 4 minutes, remove from pan.

Turn the heat down to medium and add the onions and cook until they are lightly browned. Add the white wine.  Cook until reduced, about 1-2 minutes.  Add the apple juice, chicken stock, apples and thyme. Once at a boil, add the cream and dijon to the sauce.  Add the chicken back to the pan, skin side up.  Place lid on the pan and transfer to the oven.  Cook for about 30 minutes.

Place chicken on a large serving plate. Spoon sauce around chicken and serve.