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When grocery shopping last weekend I was in awe at the array of apples available. Tis the season and everything just seems to taste better when it's in season. Which apple to choose and what to do with them? I grabbed a bag of Granny Smith for eating and some Braeburns for cooking.
I'd been eating a lot of beef and pork so it was time to put some chicken on the menu and the thighs were just calling out to me from the meat case, and on sale today! Add in some delightful fall spices along with a side of red cabbage for a incredibly sumptuous dinner.
Ingredients
8 boneless, skinless chicken thighs
5 cups Braeburn apples, chopped (not peeled)
2 teaspoons fresh lemon juice
4 cloves garlic, chopped
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/4 fresh chopped sage
sea salt & freshly ground black pepper to taste
Preparation
Preheat oven to 475. Chop apples and toss with lemon juice. Combine with garlic, next 3 ingredients and 1/4 teaspoon of salt.
Butter a 13" x 9" pan and spread the apple mixture evenly.
Sprinkle the chicken thighs with sea salt and pepper and arrange on top of the apple mixture.
Bake at 475 for 25 minutes or until chicken is cooked through and apples are tender. Remove the chicken and keep warm. Mash the apples with a potato masher and serve with the chicken.
A side of red cabbage sauteed in bacon grease with a few onions rounded out the meal wonderfully. Enjoy!