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.
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