This is a win-win dish: Apple-pie spices and honey provide the sweetness we don’t usually have at weeknight meals (dessert is rare), and diced apples melt into the sweet-savory sauce for the chicken. Skinless chicken breast halves can be used instead of chicken thighs, but the meat might not end up quite as moist; if you use them, reduce the oven time to 40 to 45 minutes. Makes 8 servings.
Ingredients
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt 3 pounds bone-in, skinless chicken thighs (8 large thighs or 16 small thighs), trimmed of all excess fat
1 tablespoon olive oil 1 medium onion, finely chopped (1 cup)
2 large, crisp apples, peeled, cored and cut into 1-inch pieces
3/4 cup plus 3 tablespoons apple cider
3/4 cup low-sodium or homemade chicken broth
3 tablespoons honey
2 tablespoons cornstarch
Directions
Preheat the oven to 300 degrees.
Combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken thighs.
Heat the oil in a large shallow ovenproof braising pan or roasting pan large enough to hold all the chicken, over medium-high heat. Add the chicken thighs, smooth sides down; if the pan seems crowded, cook the thighs in 2 batches. Cook until the thighs have some brown color, about 4 minutes, then turn them over and cook for 2 to 3 minutes. Transfer the browned pieces to a large plate.
After all the chicken has been browned, add the onion to the pan. Reduce the heat as needed so the onion cooks without burning; this will take 5 to 6 minutes. Add the apple pieces and cook for 2 to 3 minutes, stirring, then add 3/4 cup of the apple cider, the broth and honey. Bring the liquid to a boil then add the browned chicken pieces. Cover the pan and transfer to the oven.
Bake for about 1 hour, or until the chicken is cooked through and tender.
Transfer the chicken and any intact apple pieces to a serving bowl or platter.
Return the pan to the stove, over high heat so the liquid in the pan comes to a boil.
Meanwhile, whisk together the remaining 3 tablespoons of apple cider and the cornstarch in a small bowl so the cornstarch dissolves, then whisk that mixture into the liquid in the pan.
As soon as the liquid thickens to form a sauce, remove the pan from the heat. Pour the thickened sauce over the chicken and apples. Serve hot.
Per serving: 200 calories, 17 g protein, 21 g carbohydrates, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 16 g sugar
Stephanie Witt Sedgwick, The Washington Post
