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Categories:
apples chicken extra-virgin olive oil white vermouth gin fresh cilantro garlic coriander seeds kosher salt freshly ground black pepper
Viewed: 49 - Published at: 8 years agoIngredients
- 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 coriander seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- Preheat the oven to 400° F.
- Core the apples and slice them 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 of the cilantro (or dill or parsley). Spread the ingredients into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the reserved cilantro (or dill or parsley). The sauce will be thin, so serve with crusty bread or over rice to sop up the sauce.
