30 minutes
A delicious meal that combines the sweetness of apples with the savory depth of chicken, elevated with the hint of gin and fragrant coriander seeds.
Apple, cored and thinly sliced
each
Boneless, Skinless Chicken Thighs, cut into 1-inch strips
0 lb
Extra Virgin Olive Oil, drizzled
tablespoons
White Vermouth
tablespoons
teaspoons
Garlic Clove, minced
each
Whole Coriander Seeds
teaspoons
teaspoons
teaspoons
Fresh Herbs, chopped
tablespoons
1. Prepare the Apples
Begin by coring and thinly slicing one large apple or two small ones. Lay the slices in a 9 × 13-inch pan to create a bed for the chicken.
2. Combine the Ingredients
In the same pan, add the chicken, olive oil, white vermouth, gin, garlic, coriander seeds, salt, pepper, and one tablespoon of the fresh herbs. Toss everything together right in the pan, ensuring that the ingredients are spread into one even layer.
3. Roast the Chicken and Apples
Place the pan in an oven preheated to 400°F and roast for 20 minutes until the chicken is tender and the apples are caramelized.
4. Garnish and Serve
Remove the pan from the oven and sprinkle the remaining tablespoon of fresh herbs over the dish before serving.
Allow the chicken to rest for 5-10 minutes after roasting to ensure moist and tender meat.
Transfer the skillet to a preheated oven and use a meat thermometer to check for doneness (165°F or 74°C).
Pat the chicken thighs dry and season them with salt at least a few hours before cooking. Ideally, leave them uncovered in the refrigerator overnight. This dry brining method enhances flavor and helps achieve a crispier skin.
After searing the chicken, deglaze the pan with gin and scrape up all the fond for a complex and aromatic base.
Sear the chicken thighs skin-side down in a hot, oven-proof skillet until deeply golden brown for crisp skin.
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