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Chicken Thighs with Gluten-Free Apple Stuffing and Sage Pan Sauce

Emilie Abijanac

Emilie Abijanac

January 1, 2016
Chicken Thighs with Gluten-Free Apple on a plate
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1 hr

Total

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4

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

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Ingredients

  • 2 pkgs ButcherBox Boneless Skinless Chicken Thighs

  • 1 Tbsp ghee

  • 1 Tbsp sage

    finely chopped

  • 1 Tbsp thyme

    finely chopped

  • 2 tsp kosher salt

  • ½ tsp ground black pepper

  • 2 c chicken stock

  • 1 Tbsp tapioca flour

Gluten Free Apple Stuffing

  • 1 loaf gluten-free bread

  • 2 c chicken stock

  • 1 Tbsp sage

    finely chopped

  • 1 Tbsp thyme

    finely chopped

  • 2 cloves garlic

    minced

  • 1 yellow onion

    small dice

  • 1 large Granny Smith apple

    peeled and small dice

  • 1 Tbsp ghee

  • 1 tsp kosher salt

  • ½ tsp freshly ground black pepper

Step By Step

Instructions

1
Preheat oven to 350°F.

Gluten Free Apple Stuffing

1
Cube sliced bread and place on baking sheet. Do not overcrowd, and use two baking pans if necessary. Bake for 15-20 minutes until golden.
2
Let cool and then place in a large mixing bowl.
3
Preheat sauté pan over medium heat. Once pan is hot, sauté apple, onion, garlic, herbs, salt and pepper for 5 minutes.
4
Add chicken stock to apple-onion mixture and bring to a simmer.
5
Remove from heat and pour over bread cubes. Mix thoroughly, making sure that the liquid absorbs into the bread. Place stuffing in a baking dish and set aside.

Chicken

1
Pat dry chicken thighs with paper towels.
2
Mix herbs, salt and pepper in a mixing bowl.  Toss chicken thighs with herb mixture.
3
Preheat sauté pan over medium heat, and add ghee.  Once ghee has melted, sear chicken thighs presentation-side down for 5 minutes.  Do not overcrowd pan, sauté in batches if necessary.  Reserve pan for pan sauce.
4
Place chicken raw-side down on top of stuffing.  Bake at 350°F for 30 minutes or until thermometer reads 165℉ inserted into the thickest part of the chicken.

Pan Sauce

1
While chicken and stuffing baking deglaze the sauté pan used to sear the chicken with chicken stock.  Bring to a simmer, and reduce by half for 7-10 minutes.
2
Mix 2 tablespoons of reduced liquid with tapioca to make a slurry.
3
Add slurry to reduced chicken stock.  Stir constantly on medium heat until sauce thickens.  Season to taste.
4
Pour sauce over finished chicken and enjoy!

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