A dish that combines the comforting heartiness of chicken with the sweet, aromatic notes of apples and shallots. This recipe offers an effortless yet elegant solution for busy weeknights or special occasions.
Ingredients
Scale:
4 pieces Chicken thighs (bone-in, skin-on)
3 medium Shallots (sliced)
2 medium Apples (peeled, cored, and sliced, preferably a sweet variety like Fuji or Honeycrisp)
3 tablespoons Olive oil
1 tablespoon Dijon mustard
1 teaspoon Thyme (fresh or dried)
1 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 400°F (200°C). This temperature helps to crisp the chicken skin while cooking the apples and shallots to perfection.
In a large bowl, whisk together olive oil, Dijon mustard, thyme, salt, pepper, and apple cider vinegar. This will be your shallot chicken marinade.
Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let them marinate for about 15 minutes while you prepare the other ingredients.
In a large oven-safe skillet, heat a little olive oil over medium heat. Once hot, add the sliced shallots and sauté until they are translucent and slightly caramelized, about 4-5 minutes.
Add the sliced apples to the pan with the shallots and continue to cook for an additional 3-4 minutes until they soften slightly.
Push the shallots and apples to the side of the skillet and place the marinated chicken thighs skin-side down into the pan. Sear the chicken for about 5 minutes until the skin is golden brown.
Flip the chicken thighs over, and then transfer the skillet to the preheated oven. Roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute for a moist, flavorful bite.
