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Roasted Chicken Thighs with Apples and Capers
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Roasted Chicken Thighs with Apples and Capers

Chicken thighs are seared, then pan roasted with apples, capers, shallots and rosemary.
Servings 4

Ingredients

  • 1 or 2 apples, sliced into thin wedges (see Kitchen Notes)
  • 1 large shallot, sliced
  • 1-1/2 tablespoons capers, drained but not rinsed
  • 3 tablespoons olive oil, divided (plus more, if needed)
  • 4 good-sized bone-in, skin-on chicken thighs, about 8 ounces each
  • salt and freshly ground pepper
  • flour for dredging
  • 1-1/2 tablespoons fresh coarsely chopped rosemary

Instructions

  • Preheat the oven to 375ºF. Combine apple slices, shallot and capers in a large bowl and toss gently with 1 tablespoon of oil to coat. Set aside.
  • Trim any excess fat from the chicken thighs and season them generously with salt and pepper on both sides. Dredge in flour, shaking off any excess. Heat the remaining 2 tablespoons of oil in a large, oven-safe skillet over medium-high flame. Place the thighs skin side down in the skillet and brown until golden, 4 to 5 minutes. Turn thighs and brown slightly on the other side, about 2 minutes. Turn off the heat under the skillet and transfer thighs to a plate.
  • Add apple mixture to skillet. Season with salt and pepper and add half the rosemary. Gently stir to combine ingredients, making sure apple slices are coated with the rendered chicken drippings in the pan, drizzling in a little more olive oil, if needed. Nestle the chicken thighs, skin side up, in the apple mixture. Sprinkle the remaining rosemary over the pan, concentrating on the chicken pieces.
  • Transfer the pan to the oven and roast for 20 to 30 minutes, until chicken is cooked through. An instant read thermometer should register at least 165ºF when inserted in the thickest part of a thigh. About halfway through, baste the chicken and apple slices with pan juices.
  • To serve, place chicken thighs on individual plates, spooning the apple mixture on and around the chicken. We served this dish with garlicky mashed potatoes and a mixed greens salad.

Kitchen Notes

How many apples? What kind? Any good eating apple will work. I used a large Gala. Fujis would work, as would many others. Don't use a red delicious. Don't buy them. They are awful, bred purely for appearance and shelf stability. If the apples you choose are large, one may well do. For smaller apples, use two. And honestly, if I had used one and a half of the nice, big Galas I had, it would have been a good call.