The following recipe is from the September 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Much of the beauty of In the Kitchen with A Good Appetite comes from the fact that the book is set up to explain the evolution of Melissa Clark's recipes. This recipe for Roasted Chicken Thighs with Apples, Gin, and Coriander Seeds began its life as Roasted Chicken Thighs with Green Peaches, Basil, and Ginger, but as the weather cooled off and peaches became less plentiful, Clark adapted the recipe to suit the flavors of fall and winter.
The peach slices were swapped out for crisp apples, and the original recipe's bright herbs and spices by an intriguing combination of gin, vermouth, and coriander seeds with a bit of fresh cilantro. The chicken emerged perfectly juicy and browned, sweet and caramelized from the apples with a great herbal kick from the gin. These four elements worked together so well in the chicken dish that I'm tempted to muddle them together in the cocktail shaker and see if there isn't a new fall cocktail to be had with this recipe.
Roasted Chicken Thighs with Apples, Gin, and Coriander Seeds
About This Recipe
|Yield:||2 to 3|
- 1 large or 2 small apples
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white vermouth
- 1 1/2 teaspoons gin
- 2 tablespoons chopped fresh cilantro, dill, or parsley
- 2 garlic cloves, minced
- 1 teaspoon whole coriander seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Crusty bread or rice, for serving
Preheat the oven to 400°F. Core the apples and slice as thinly as you can without getting out (or buying) a mandoline (between 1/8 and 1/4 inch is fine).
In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon cilantro (or dill or parsley). Spread the ingredients out into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the remaining tablespoon cilantro, dill, or parsley. The sauce will be thin, so serve with crusty bread for sopping up the sauce or over rice.