Ingredients
- 6 Sanderson Farms® Chicken Thighs
- ½ cup apple jelly
- 1 tablespoon balsamic vinegar
- 2 cooking apples, (Braeburn, Gala or Granny Smith)
- ½ cup chicken broth, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 onion, sliced
Directions
- Mix apple jelly and vinegar together until smooth and set aside.
- Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.
- Season chicken thighs with salt and pepper.
- Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.
- Turn heat on to medium. Add onions and apples. Cook for 5 minutes.
- Add remaining chicken broth and bring to a simmer.
- Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.
Nutrition Facts
| Calories | 530 |
| Fat | 31g |
| Saturated Fat | 8g |
| Sodium | 620mg |
| Carbohydrate | 30g |
| Sugars | 24g |
| Protein | 32g |
Ingredients
- 6 Sanderson Farms® Chicken Thighs
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 2 cups frozen diced onions, carrots and celery blend
- 2 teaspoons chopped garlic
- 1 cup reduced sodium chicken broth
- 1(15-ounce) can crushed tomatoes
- 4 large red potatoes, ½” diced
- 2 sprigs fresh rosemary, cut in half
Directions
- Remove the skin from the chicken thighs. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add olive oil to a 5-quart Dutch oven. Heat to medium-high and place chicken in the pot. Brown for 6 minutes on each side. Transfer chicken to a dish and set aside.
- Add onions, carrots and celery to the pot. On medium-high heat, cook for 3 minutes. Add garlic and cook for 2 minutes. Add ¼ teaspoon salt, ¼ teaspoon black pepper, chicken broth, crushed tomatoes and diced potatoes.
- Bring to a boil, then reduce to a simmer. Add chicken thighs and rosemary sprigs to sauce. Cover and cook for 30 minutes or until chicken reaches an internal temperature of 180°F. Remove rosemary sprigs before serving.
Nutritional Information
| Calories | 390 |
| Fat | 11g |
| Saturated Fat | 2.5g |
| Sodium | 770mg |
| Carbohydrate | 24g |
| Sugars | 5g |
| Protein | 49g |
Ingredients
- 6 Sanderson Farms® Chicken Thighs
- 3 teaspoons chopped fresh rosemary, divided
- 3 teaspoons chopped garlic, divided
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pint grape tomatoes, halved
- ¾ cup reduced sodium chicken broth
- ¼ cup crumbled goat cheese
Directions
- Preheat oven to 400°F.
- Mix 2½ teaspoons of rosemary, 2 teaspoons of garlic and 2 tablespoons of olive oil in a small bowl.
- Spread the herb mixture under the skin of each chicken thigh. Season chicken with salt and black pepper.
- Add 1 tablespoon olive oil to a 12-inch ovenproof skillet and heat to medium-high.
- Place thighs, skin side down, into the skillet. Cook for 5 minutes.
- Transfer skillet to oven for 20 minutes. The chicken is cooked when the internal temperature reaches 180ºF or until the juices run clear.
- Remove skillet from oven and transfer chicken, skin side up, onto a platter.
- Remove chicken fat from skillet and place skillet on stovetop.
- Add tomatoes and 1 teaspoon of garlic to skillet. Cook for two minutes over medium high heat.
- Add chicken broth to skillet. Cook for 3 minutes, stirring occasionally.
- To serve, ladle sauce and tomatoes over chicken. Sprinkle ½ teaspoon rosemary and crumbled goat cheese on top of chicken.
Nutritional Information
| Calories | 480 |
| Fat | 33g |
| Saturated Fat | 9g |
| Sodium | 480mg |
| Carbohydrate | 3g |
| Sugars | 1g |
| Protein | 40g |