Chicken over Apples
One Pan Chicken Thighs over Apples
4-6 chicken thighs (bone-in, skin-on)
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
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.
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