Baked Chicken Thighs with Apples and Shallots

This easy and healthy chicken dish is the perfect winter protein-packed dish to warm you up on these absolutely frigid evenings. This was filmed before dry January began so feel free to omit the wine if you don’t want open wine bottles around the house during this time. Just add some more apple cider.

Ingredients

2 apple (I used honeycrisp)

6 chicken thighs

1 large shallot

5 cloves of garlic

1 tbsp of thyme

2 sprigs of rosemary

Salt and pepper

1 tbsp of garlic powder

.5 cup of dry white wine

2 tbsp of salted butter

2 tbsp of olive oil

.5 cup of apple cider or 1 cup if you aren’t using wine

4 cups of garlic butter rice

Preheat oven to 425F

Add chicken thighs to a baking dish, season with salt, pepper, and garlic powder. Bake for 35 minute if the thighs are bone in and around 25 minutes if boneless.

Thinly slice the shallot and mince the garlic. Cut the apple into wedges

Melt butter in a large saucepan over medium high heat, add the shallots and garlic.Once fragrant, about 3 minutes, add the apple cider and wine. Bring to a gentle simmer and add the thyme, rosemary, and apples.

Add chicken into pan and let simmer for about 5 more minutes.

Serve over garlic- butter rice and enjoy!