NUTRITION
We have been blessed with such beautiful weather this fall season, and there have been many opportunities to participate in fall activities including picking pumpkins, going through corn mazes, apple picking, etc. After a day of apple picking, my friends and I decided to have a dinner where everyone had to make a dish that included the apples that we had harvested. I, of course, got stuck with making the main course. I immediately thought of having pork with baked apples, but my friends turned down having pork. So what was I to do? After searching the internet and asking countless people for inspiration, my cousin recommended baked chicken thighs with apples and onions. I was apprehensive at first, but she promised that the recipe would not disappoint. Turns out she was right! Not only was this recipe delicious, it was easy to make. My friends all have requested the recipe and I thought I would share it in case anyone else is stuck with apples and are looking for a new and fresh recipe! I hope you enjoy!
Baked Chicken Thighs with Apples and Onions
Ingredients:
• 4 (4 ounce) bone-in, skin on chicken thighs
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 cup apple cider
• ½ cup chicken stock
• ½ tablespoon fresh thyme leaves
• ½ teaspoon salt
• 2 medium apples, sliced
• ¼ cup heavy cream
• 1 tablespoon cornstarch
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
Step 2: Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
Step 3: Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
Step 4: Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
Step 5: Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
Step 6: Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Enjoy!
