by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
February brings us Valentine’s Day. I always make salmon but this year I’m pulling out a favorite of mine that’s easy & oh so tasty, a savory one pan chicken recipe that combines many of my favorite ingredients. It’s smooching good.
Ingredients
• 3 tbsp. olive oilI
• 1 10-ounce package cremini mushrooms, quartered
• Kosher salt
• Pepper
• 1 large shallot, finely chopped
• 2 Gala apples, cut into 1/2-inch-thick wedges
• 1 tbsp. butter
• 4 small chicken legs (about 2 lbs)
• 1/2 c. dry white wine
• 1/2 c. low-sodium chicken broth
• 6 sprigs thyme, plus more for serving
• 1/4 c. heavy cream
• 1 tbsp. Dijon mustard
STEP 1. Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes.
Add shallot and cook, stirring occasionally, until
mushrooms are golden brown, 2 to 3 minutes; transfer
to a plate. Add apples and butter to the skillet and cook, tossing occasionally until beginning to turn golden brown, 2 to 3 minutes; transfer to a second plate and wipe
skillet clean.
STEP 2. Return skillet to medium. Rub chicken with
remaining Tbsp oil, season with 1/2 teaspoon each salt and pepper, and cook, bone side up first, until browned on all sides, 10 to 12 minutes; drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to the skillet, transfer skillet to oven, and bake until chicken is cooked through (165°F), 7 to 8 minutes.
STEP 3. Transfer chicken and apples to plate, discard thyme, and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook
until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.
