chicken and apples

It’s been so warm and lovely out the past few days I was in the mood to cook with some fruit.  This chicken dish is hearty but not too heavy-perfect for this hot spring weather.

I often cook with chicken thighs.  They are inexpensive and I like dark meat.  I think it has more flavor than white meat.  If you prefer you can spend a little more and use white meat.  For the chicken: rinse and pat dry, cutting off excess fat.  Sprinkle both sides with salt and pepper.  Coat bottom of pan with oil, place skin-side down and brown.  On medium-high heat.  Cook for about 10 minutes and flip over.  Reduce heat and cover, let chicken cook for about another 25 minutes.  Chicken is cooked when the juices run clear (this is an easy way to tell you chicken is done, no matter how you are cooking it).

Meanwhile, while chicken is cooking, slice up 3 shallots and caramelize in pan with butter.  Roughly chop up 2 apples.  Once shallots are nice and golden, throw the apples in there and add another tiny pat of butter and some salt.  Let apples and shallots simmer for about 20 minutes.

For a cheap and easy side dish, I roasted some small red potatoes.  Slice in half, drizzle with olive oil and salt. Roast at 425 for 20 minutes.  If you have it, sprinkle some dry tarragon on potatoes when done roasting.

Grocery Bill:

• organic chicken thighs $4.87
• 2  organic cameo apples $1.58
• 3 shallots  $0.80
• ½ lb baby red potatoes $2.50**

Grand Total :$9.75

**these potatoes came in a bag, but I only used about half.  If you don’t want to buy the whole bag, I would suggest purchasing a regular potato and slicing it into large pieces and roasting the same way.  It will be cheaper.  Or, check the farmer’s market because you can buy small potatoes in bulk and they are less expensive than the pre-packages ones)**

Happy Cooking!

Tags: chicken and apples, ten for two