OUTSTANDING recipe! I made it a second time with slight variations. Added to stuffing about 2 T. shredded carrot for color and about 2 T. chopped pecans for texture.
Nothing says “Hello autumn” like cooked apples! We cook and bake with apples year-round, but these fall favorites make regular appearances in our kitchen when the leaves start to change. This weekend, we baked chicken thighs with apples in a totally cold-weather-inspired sauce…sweet maple syrup and tart apple cider, spiced with a hint of ginger.
I also couldn’t watch it on the stove, so after browning the breasts, I removed them and deglazed the pan with the wine, and then added the chicken stock and corn starch, brought it to a boil, returned the breasts to the pan, covered it and put the whole pan in a 325 oven for an hour. EASY!
It was incredible, and it took less than an hour to make! It’s warm and hearty, and our family loves the sticky-sweet maple ginger glaze; it definitely sets this dish apart. After an afternoon of leaf raking, this baked chicken and apple recipe really hits the spot!
This is a wonderful recipe! The combination of flavors and textures are so complimentary and its even easy to make. I made it for my in-laws tonight and it got rave reviews from all six of us. I made a few alterations: I added 2 tbl. chopped walnuts, 2 tbl. chopped parsley, and 1 tbl. of melted butter to the stuffing; I sauteed the stuffed breasts in a hot skillet until golden on each side and then baked in the wine/butter sauce in a 9X13 glass pan for 20-30 minutes at 450 degrees. Thank you for the recipe; its lovely.
8 medium bone-in chicken thighs
1 medium yellow onion, diced
3 medium garlic cloves, minced
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