Oldie but goodie. Try our Apple Cake,
Moist and Dense.
Apples and Honey Chicken
A drizzle of honey, then bake apples and chicken together. We added fennel--well--because we love it! Carrots or sweet potatoes would also be great for the color they add.This dish is perfect for Rosh Hashanah and all year long. Substitute salmon or turkey for a fabulous taste as well. A side of a crisp green salad completes the meal.
8-10 chicken thighs, bone in and skin remaining
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 shallots, sliced
2 garlic cloves, minced
2 Granny Smith apples, unpeeled, cored and cut into ¼-inch slices
1 fennel bulb, trimmed, cored and sliced
1/2 cup chicken broth
Freshly squeezed juice of 1/2 lemon
1/2 cup dry white wine
Preheat the oven to 425˚ F and arrange a rack in the top third of the oven.
Toss the chicken pieces with 1 tablespoon of olive oil and season well with salt and pepper. Arrange the pieces skin side up in a roasting pan and drizzle 1 tablespoon of the honey over them.
Roast about 45 minutes, basting occasionally until the juices run clear when the thigh is pierced or until a meat thermometer registers 160.
While the chicken is baking, warm the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, fennel and a pinch of salt and sauté until the shallots are translucent, about 2 minutes. Add the apple slices and sauté until they begin to soften, about 3 minutes.
Add wine and cook for 2 minutes. Stir in the broth, lemon juice, mustard and remaining tablespoon of honey. Simmer, stirring, until the sauce has thickened and the apples are tender, about 3 more minutes.
Place Apple mixture in an roasting pan. Place chicken on top. Bake at 425 for 30 minutes.
To serve, transfer the apple mixture to a deep platter and arrange the chicken on top.