23 October 2012

Roasted Apple-Rosemary Chicken Thighs from Shape Magazine

Prep time: 15 minutes
Cook time: 25 minutes

1⁄2 pound tart apples, such as Granny Smith (about 1 large or 2 small)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons white wine
2 tablespoons olive oil
1 1⁄2 teaspoons finely chopped fresh rosemary (Yay for our herb garden)
2 garlic cloves, minced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 cups cooked brown rice

1. Preheat oven to 400°F. Core apples and cut into 1-inch cubes. In a large baking pan, combine apples, chicken, wine, oil, rosemary, garlic, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes or until apples are softened.
2. Divide rice evenly among four plates and top with equal amounts of chicken and apples. Pour pan juices over top and serve.

This was very quick to prepare and delicious. I was expecting a thicker sauce, like apple pie, but this was a bit drier, and its bit of sauce too runny.

Nutrition Facts
Serving Size: ?
Servings Per Recipe: 4
Amount per Serving:
Total Calories 275, Total fat 10 g, Saturated fat 2 g, Sodium 426 mg, Carbohydrate 32 g, Dietary Fiber total 3 g, Protein 23 g

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