Braised Apple Chicken


  • 6 Cosmic Crisp apples, cored and chopped
  • 4 cloves garlic
  • 2 large sprigs fresh rosemary leaves
  • 2 large sprigs fresh thyme leaves
  • 1 large lemon
  • 6 bone-in, skin-on chicken thighs or breast (2 to 2 1/2 pounds total)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon grapeseed oil, or any oil with a high smoke point
  • 1 tablespoon unsalted butter
  • 1 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup dry white wine

Serving options: mashed potatoes, cooked pasta, or cooked grains


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, prepare the
    following, adding each to the same medium bowl as you complete it: Core and chop 6 apples
    (about 4 cups). Mince 4 garlic cloves (about 2 tablespoons). Pick the leaves from 2 large fresh
    rosemary sprigs, 2 large fresh thyme sprigs, and finely chop (2 teaspoons of each). Finely grate
    the zest of 1 large lemon (about 1 tablespoon).
  2. Pat 6 bone-in, skin-on chicken dry with paper towels, then season all over with 1 1/2 teaspoons
    of the kosher salt and 1/2 teaspoon of the black pepper.
  3. Heat 1 tablespoon grapeseed oil in a large oven-safe frying pan over medium heat until
    shimmering. Add the chicken skin-side down and sear until golden brown, 7 to 8 minutes. Flip
    and sear the second side until golden brown, 7 to 8 minutes more.
  4. Transfer the chicken to a plate. Pour off and discard the fat in the pan. Add 1 tablespoon
    unsalted butter and the apple mixture. Cook, stirring occasionally, until the apples begin to
    brown and become tender, 5 to 8 minutes. Season with the remaining 1/2 teaspoon kosher salt
    and 1/2 teaspoon black pepper.
  5. Measure out 1 cup low-sodium chicken broth. Transfer 1 tablespoon to a small bowl, add 1
    tablespoon cornstarch, and stir until the cornstarch is dissolved. Add this mixture, the remaining
    broth, and 1 cup dry white wine to the pan and simmer for 5 minutes. Return the chicken
    skin-side up and any accumulated juices to the pan, nestling the chicken into the sauce.
  6. Cover and transfer the pan to the oven. Bake until the sauce thickens, the chicken is very tender
    and an instant-read thermometer inserted into the thickest part of the chicken registers at least
    165ºF, about 30 minutes. Serve with mashed potatoes, pasta, or grains.
Cosmic Crisp Apple pouch

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