On the menu are chicken thighs and drumsticks with a seasonal sauce, accompanied by herbed goat cheese and beets. This is such a warm and seasonal dish, I can’t believe I accidentally put it together as I pieced together “what in the world do I have in my kitchen!”. You might be asking “Kiwii I don’t like thighs and drumsticks, can I use breasts?!”. ANSWER: absolutely not!... okay just kidding, breasts would also be amazing, but the slightly fattier dark meat really do help the amazing-ness of this dish, so if you’re going to have breasts, maybe have at least one set of drumsticks and thighs too? Or just use breasts, you are the master of your chicken after all!I have a full meal of recipes down below but the star of the show, and I mean, what a star this is, is the delicious apple honey mustard sauce. The beautiful thing about this is it all starts and ends with the chicken. You sear off the chicken in the pan, allowing the skin (or flesh) to get all golden brown and delicious. Now if you don’t like to eat the skin, at least keep it on when you cook, I can’t tell you the difference it makes. My husband and I work out great because well… he loves extra crispy skin, and I don’t eat it at all. It’s a win-win. When rendered out properly it isn’t even all that heavy and detrimental to what is otherwise a very healthy meal.
So back to the searing, let me tell you, the sweet whispers and crackles of chicken browning in a pan is music to my ears. After you’re done go ahead and transfer your chicken onto a sheet pan and pop them in the oven, and this is when the magic happens. Add to that pan (don’t you even think about washing that pan out from the chicken nectar) some apples and leeks. You should be good as far as oil, just let them start to get roasty toasty. Mmmm the smells, oh I wish I could teleport the smells directly into your face hole. (I’m writing this as I’m eating it actually so excuse me if I’m a bit over zealous with my words). Once the pan starts to get pretty hot and those chicken bits are pretty crusty at the bottom of the pan, enter the wine. What situation can YOU think of that wine doesn’t help? I have none. Oh the wonders of wine! This will help deglaze the pan and add the oh so needed moisture to the apples and leeks. Let them cook down a little, add some honey mustard, thyme, and chicken stock, and you’re ready to let that just simmer as your chicken finishes cooking.
The time to pull is when the chicken is pretty much done cooking. If you’re confident in your chicken skills you’ll just know, otherwise you’ll want to learn the art of the “finger poke” or play it safe and stab with a thermometer. (In my experience thermometers run cold, so your chicken is more done then it says. Many pork chops have been overcooked in the sacrifice of learning this). Pull the chicken and plop it in your simmering sauce… crispy skin side UP of course. Let that simmer for just a few minutes and dump in any leftover chicken juices from the pan. Let me tell you, Oh MAN OH MAN, best sauce ever, and I came up with it by complete accident. Never be afraid to experiment… well no, be afraid sometimes, because sometimes it will be a terrible disaster, but its times like this… that just makes it ALL worthwhile. This is great served on simple roasted potatoes with cracked pepper and herbs, or egg noodles…. Or just by itself, it’s THAT good.
Chicken Thighs and Apple Leek Sauce
- 4 Chicken Thighs (or any other chicken parts)
- Salt + Pepper (I used a Lemon Pepper grinder)
- Medium-High Heat cooking oil
- Preheat Oven to 450 degrees.
- Dry your chicken off and season with Salt + Pepper. Place in pan pre-heated to medium-high. Brown all chicken pieces on both sides (est 6-8 minutes total).
- Place Chicken on sheet pan. Roast chicken for est 20minutes (or until cooked through and golden brown).
- Return chicken to pan with sauce. Let simmer for minimum 5 minutes.
- Serve and Enjoy!
- 1 large leek – sliced lengthwise and chopped into half moons (they will fall apart)
- 2 medium baking apples – cubed or sliced
- ½ C (or more ) White wine (please no cooking wine)
- 1 C chicken stock
- 4 TBSP Honey Mustard
- 3 TBSP (or to taste) Thyme
- Add leeks and apples to pan, stir fry until fragrant and chicken bits from chicken thigh recipe above are crispy.
- Add wine, stir to deglaze and reduce.
- When a small amount of liquid remains (or your apples begin to soften), add ½ chicken stock, honey mustard, and thyme. Stir.
- Let simmer, adding chicken stock as needed to keep saucy consistency. Keep warm until chicken is returned to pan.
But let’s not undermine the amazing side note of these beets roasted with goat cheese. So simple, so delicious. If you’re not a fan of beets, just hang in there, I wasn’t either until I had THESE beets. Give them one more try before you throw them out the window for good. Who knew how decedent and sweet beets could be??Beets with Goat Cheese
- 1 Large Beet (or a few smaller ones)
- 2-4oz goat cheese (herbed or plain)
- 1 bundle beet greens (free with your beets!) – cut in thin ribbons
- 1-2 TBSP Lemon Juice (or any acidic agent like apple cider vinegar)
- Cooking Oil
- Preheat oven to 350 degrees (You can go hotter if you want to make this dish with the above meal, just put the beets in the cooler part of your oven and keep an eye on them).
- Peel beets, this part will be messy…
- Cut beets in half, and then in small 1/2 inch slices.
- Drizzle some cooking oil in the bottom of the roasting pan. Add beets on top.
- Roast for ~20 minutes or until you can stab with a fork almost easily (they may get stuck, that’s okay, we want that, they’re going back in).
- Take out of oven and crumble goat cheese on beets.
- Place back in oven, bake for another 15 minutes.
- Take out, drizzle with small amount of lemon juice and top with greens. Enjoy immediately!
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