Chicken Thighs with Roasted Apples and Garlic

I know this one seems weird folks.  If you like sweet and savory, then stick with me.  This recipe came from Cooking Light.

Have you ever heard of pork chops and apple sauce?  This recipe was a really good riff on that dish.  I’m not a huge fan of pork chops because they tend to dry out and they can be tough if not cooked properly.  But, chicken thighs? Heck yeah!

I really enjoyed this dish.  The hubs said it was “interesting”.  I asked, “Interesting good or interesting bad?”  To which he replied, “I’m not sure.”  Ha!  He ate the whole plate so he didn’t HATE it.  If he hated it, he could have made a sandwich.  I think this is a dish that you truly have to enjoy sweet and savory mixed together in order to “get it”.

One thing that may have affected the recipe was that it called for Braeburn apples.  The store I stopped at, had 87,000,000 varieties of apple but, not Braeburn.  So I subbed Honeycrisp.  We all know Honeycrisps are pretty sweet.  So perhaps the sweet savory balance would have been better for him with a less sweet apple.  BUT, I on the other hand, thought the dish glorious.  So if you decide to try this one, choose an apple that is a sweetness level that works for you.  Different strokes and all that jazz.

I loved that the dish was EASY and created almost no cleanup compared to other meals.  I used 1 cutting board, a peeler, a knife, one baking sheet, and one bowl.  I served it with a side of leftover pumpkin risotto.  Easy cleanup is a winner in my book!  So without further ado….

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Chicken Thighs with Roasted Apples and Garlic

5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
Cooking spray
8 chicken thighs (about 2 pounds), skinned
1/4 teaspoon black pepper
Chopped parsley (optional)

Preparation

Preheat oven to 475°.

Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.

Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.

Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.

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