One Pan Chicken Thighs over Apples
- Author
- Christian Leue
- Servings
- 2
- Category
- Dinner
Ingredients
- 4-6 chicken thighs (bone-in, skin-on)
- 1 Tbsp O.M.G., divided
- Salt
- Oil
- 2-3 potatoes or sweet potatoes, peeled and diced
- 1 large onion, peeled and diced
- 2-3 medium apples, peeled, diced, and placed in water with a bit of lemon or vitamin C to prevent discoloration
- 1/2 cup chicken stock
- 1/2 cup dry or off-dry white wine with good minerality and acidity
- Optional, but great for more body, 1 tsp unflavored gelatin
Directions
- Preheat your oven to 375°F. Place the potato and onion in a microwave safe bowl and cook, covered, for 6 minutes, stirring once halfway through, to soften them. Or use a steamer if you prefer or if you do not have a microwave.
- Pat the skin of the chicken dry and rub with salt, OMG, and a light coat of oil. Place skin side down in a cold skillet and bring the heat up to medium (this will help avoid shrinking or tearing the skin, which can happen with a hot skillet). Cook until the skin is brown and mostly crisp (about 8-10 minutes).
- Remove the chicken to a plate skin side up, drain the apples and add them along with the potatoes and onions to the skillet, making an even layer.
- Combine the wine, stock, (gelatin if using), a pinch or two of salt, and the remaining OMG in the same bowl you used for the vegetables, and heat in the microwave until warm (about 3 minutes). If you don't have a microwave you can do this in a small pot.
- Add the liquid to the pan, stir to coat the vegetables and apples, then place the chicken pieces on top skin side up
- Place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the chicken (about 15 minutes). Turn off your oven and allow the chicken to rest with the oven door open for about 5 minutes.
- Salt to taste. Serve in individual bowls or eat straight from the pan. Great with toasted bread or fluffy rice, and the rest of your bottle of wine.
