Kitchen Witch Recipe: One Pan Apple Cider Chicken
I know it's creeping closer to the winter-ish part of autumn, but it's still autumn, so these types of meals really hit the spot this time of year. It's warm and cozy and absolutely delicious.
On the witchy side of things: so many energies at work in these ingredients. You've got love and lust energies from the apples and coriander, protection and banishing from salt, pepper and shallots, abundance and prosperity from the cider, cinnamon, and nutmeg. It makes this dish great for any of these workings.
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken thighs (breasts work too, but I feel like things are so much juicier and have more flavor. Also, you will need to cook chicken breasts longer)
2 Tablespoons unsalted butter
1 Tablespoon light or dark brown sugar
2 cups apple slices (no need to peel)
1/3 cup chopped shallots (or yellow onion)
1/3 cupapple cider (NOT apple cider vinegar. My friend made that mistake, bless her)
Fresh rosemary or thyme for garnish (optional)
Heat a large 12-inch skillet over medium heat. My aunt used a Dutch oven for hers, so that's also an option.
In a small bowl, mix together 3/4 teaspoon salt, the coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.
Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature should be at least 165°F. Transfer chicken to a plate and cover lightly.
Add the butter to the pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes. Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.
Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and rosemary, if desired.