Love Love Love this recipe...almost as much as the Grilled Mediterranean Chicken. It's a festive dish which reminds me of the holidays. I fed it to two 25 year old boys and they said this recipes "Has Their Vote!" Woo Hoo! The name alone for this recipe scared the ba-geebers out of me, but I thought I should give it a try. Success!
For the onion, celery, and garlic, I threw it all into the food processor at one time (chop chop) before throwing it into the skillet. I then rinsed the processor then tossed in the apple, raisins, and walnuts (chop chop). I think I saved some time this way.
There are a couple of things I will try next time. First, I will season the chicken (under the skin) with garlic salt and pepper. Second, I will try dried cranberries instead of raisins. Don't get me wrong, the raisins were delish, but I always like to make a recipe my own. Enjoy!
Ingredients: 6 Tbsp olive oil 1 medium onion, chopped 1/4 cup finely chopped celery 1 garlic clove, minced 2 medium apples, cored and chopped 1/4 cup raisins 1/4 cup chopped walnuts 1 egg, beaten 8 large chicken thighs 1 tsp dried tarragon
Directions: In a medium size frying pan, heat 2 Tbsp oil. Add onion, celery and garlic. Sauté about 3 minutes, until onion and celery are tender. Remove from heat Add apple, raisins, walnuts and eggs; mix well. Preheat oven to 350F. Prepare chicken thighs by pulling the skin away from the meat without removing it. Stuff apple mixture between the skin and meat. Arrange chicken pieces in a foil-lined 13" x 9" x 2" baking dish. In a small bowl, combine the remaining 4 tbsp olive oil with tarragon. Brush over chicken thighs. Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is tender.
I wonder if anyone else tried this recipe and liked it?????????????
Love Love Love this recipe...almost as much as the Grilled Mediterranean Chicken. It's a festive dish which reminds me of the holidays. I fed it to two 25 year old boys and they said this recipes "Has Their Vote!" Woo Hoo! The name alone for this recipe scared the ba-geebers out of me, but I thought I should give it a try. Success!
For the onion, celery, and garlic, I threw it all into the food processor at one time (chop chop) before throwing it into the skillet. I then rinsed the processor then tossed in the apple, raisins, and walnuts (chop chop). I think I saved some time this way.
There are a couple of things I will try next time. First, I will season the chicken (under the skin) with garlic salt and pepper. Second, I will try dried cranberries instead of raisins. Don't get me wrong, the raisins were delish, but I always like to make a recipe my own. Enjoy!
Ingredients:
6 Tbsp olive oil
1 medium onion, chopped
1/4 cup finely chopped celery
1 garlic clove, minced
2 medium apples, cored and chopped
1/4 cup raisins
1/4 cup chopped walnuts
1 egg, beaten
8 large chicken thighs
1 tsp dried tarragon
Directions:
In a medium size frying pan, heat 2 Tbsp oil.
Add onion, celery and garlic.
Sauté about 3 minutes, until onion and celery are tender.
Remove from heat
Add apple, raisins, walnuts and eggs; mix well.
Preheat oven to 350F.
Prepare chicken thighs by pulling the skin away from the meat without removing it.
Stuff apple mixture between the skin and meat.
Arrange chicken pieces in a foil-lined 13" x 9" x 2" baking dish.
In a small bowl, combine the remaining 4 tbsp olive oil with tarragon.
Brush over chicken thighs.
Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is tender.
I wonder if anyone else tried this recipe and liked it?????????????