,

haute eats: rustic chicken

10/29/2015


After we went apple picking a few weekends ago, we had a TON of apples.  More apples than we could possibly eat before they went bad.  So I went to Pinterest to find something to do with all of these apples.  I happened across this recipe and knew that it would be a hit.  It's a really fantastic combination of savory and sweet, not to mention super easy. I also have to say that though I'm not usually a fan of chicken thighs, they are growing on me.  Give this one a whirl, I promise you'll love it.

Ingredients:
+ 4 bone-in/skin-on chicken thighs
+ 2 Tbsp olive oil
+ 4 slices of bacon, diced
+ 1/2 c diced onion
+ 1/4 c cooking sherry (or white wine)
+ 3/4 c apple cider (or juice)
+ 3/4 c chicken stock
+ 2 c thinly sliced apples, skin-on
+ 1/2 tsp fresh thyme leaves
+ 1/4 c heavy cream
+ 1/2 tsp. dijon mustard
+ 1 Tbsp cornstarch mixed with 1 Tbsp water (or mix with reserved pan drippings in lieu of water)
+ Salt & freshly ground pepper

How to:

Preheat oven to 375 degrees.

In a large skillet, heat olive oil over medium-high heat.  Dry chicken thighs well and sprinkle skin with salt & pepper.  Once oil is hot, place thighs, skin side down in the oil & allow to cook until golden brown.  Flip & cook on the other side for a few minutes.  Remove chicken & transfer into cooking dish; place in oven.  

While the chicken is cooking, remove the oil & drippings from pan & reserve.  Cook the bacon in the same skillet over medium heat until starting to brown.  Add the onions & cook until the bacon is crisp & the onions are lightly browned.  Add the sherry & cook for 1-2 minutes.  Add the apple cider, chicken stock, apples & thyme.  Bring to a boil, then immediately reduce the heat to medium-low & allow to simmer until the apples soften.  Add the cream & dijon to the sauce & stir to combine.  Add a bit of the cornstarch mixture a bit at a time until the sauce thickens to your liking.  Taste & add salt/pepper, to taste.

Remove chicken from the oven & check for doneness (approximately 30 minutes/meat should be about 165 degrees).  Spoon sauce over chicken & serve.

Pair with autumn vegetable medley (e.g., squash, tomatoes, brussels, etc.) and/or rice/potatoes.  

You Might Also Like

0 comments

Hello dolls! Thank you so much for reading my blog and leaving me a lovely comment! Your support truly makes my day. Hope you come back soon! xoxo