Archive for March, 2009

Recipes: Chicken Thighs Surprise

Tuesday, March 31st, 2009
chicken-thighs-surprise2

Chicken Thighs Surprise

When in the course of human events you find that you have a couple of carrots and some celery stalks loitering in your vegetable crisper, do you have to make soup? I created this dish using what I could find on hand. I call it “Chicken Surprise” because there are apple wedges hidden among the vegetables. The unsuspecting diner may be surprised when he bites into something he thinks is a potato but turns out to be an apple.

Ingredients

  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 4 chicken thighs, trimmed of excess fat and skin
  • 4  medium Yukon Gold potatoes, cut in quarters
  • 3 or 4 medium carrots, peeled and cut into 2″ diagonal slices
  • 3 celery stalks, cut into 2″ diagonal slices
  • 2 apples, peeled, halved and cut into 2″ wedges
  • 1 red onion, halved and cut into 2″ wedges
  • 1 garlic clove, peeled and crushed
  • 1 bay leaf
  • 1 tsp. dried thyme
  • salt & freshly ground pepper
  • 1/2 cup white wine

Directions

  1. Preheat oven to 400 degrees
  2. Heat butter and olive oil over medium high heat in a very large saute pan or Dutch oven
  3. Salt and pepper the chicken on both sides and cook, turning to brown on both sides, about 8 minutes
  4. Remove chicken to plate and add the rest of the ingredients, except the apples
  5. Cook, stirring constantly, until the vegetables begin to soften and brown at the edges
  6. Add the apples and stir well
  7. Pour vegetable mixture into a baking dish, placing the thighs on top
  8. Add wine to the pan used to cook the meat and vegetables, turning the heat to high and stirring and scraping up the bits in the pan
  9. Pour wine mixture over the vegetables and chicken
  10. Bake for 35 to 45 minutes, stirring the mixture up a couple of times
  11. If chicken seems done but the vegetables need more time, remove chicken from baking dish and cover it loosely, then cook vegetables until done

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