Chicken Thighs with Roasted Apples and Garlic
The apples create a flavorful chunky sauce. Feel free to leave
bits of peel on the apples to make this rustic dish even more
colorful.
Total time: 43 minutes
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)
1. Preheat oven to 475°.
2. Combine first 5 ingredients. Add1/4teaspoon salt; toss well
to coat. Spread apple mixture on a jelly roll pan coated
with cooking spray.
3. 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.
4. Partially mash apple mixture with a potato masher, and serve
with chicken.
Sprinkle with parsley, if desired. Yield: 4 servings (serving
size: 2 thighs and
about 2/3 cup apple mixture).
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