What a lovely start to November it has been. I have reacquainted myself with printed leggings and scarves and those cozy hats that were shoved to the back of my closet in hopes of never seeing them again. The darker lipsticks and nail polishes have also made their way to my every day beauty bag again and yes I do realize this is a post about food. Getting there....really the biggest advancement to happen at the start of this month is that I've finally made it back into my kitchen and cooked up some wonderful autumn dishes. This is what you get with a beauty blogger who has a great passion for food. When a recipe idea starts forming in your head at the most random time, you don't question it. You embrace it and you run down to the kitchen like I did, leaving behind a Sephora cart that truly does need to finish getting filled before all of the items I want get sold out. Yes, get ready for a huge haul, because the beauty shopping bug has bitten. But back to the food.
With this recipe, I've not only welcomed fall foods and aromas into my home but also was able take advantage of the lovely products Manischewitz so kindly sent me to use in some of my recipes. They have come out with a whole slew of new products recently, so go check those out here and stock up on some new recipes as well while your over there! I have to say both their apple butter and chicken broth added a whole lot to the divine flavors of this dish. Here is the recipe!
Roasted Chicken Thighs in an Apple Butter Whiskey Sauce
3 Boneless Skinless Chicken Thighs
1/2 Cup Extra Virgin Olive Oil
3 Tablespoons Flour
6 Tablespoons Brown Sugar
Salt and Pepper to taste
1-2 Large Yukon Gold Potatos, Cubed
1/2 Cup Sweet Baby Carrots or Regular Carrot, Sliced up
1 Medium Onion, Chopped
1/2 Cup Apple Butter
1/2 Cup Chicken Broth
2 Tablespoons Whiskey
1. Start by dredging the chicken thighs in the flour, this will give them a crisp later on when they come out of the oven. Preheat the oven to 450. Place about 4 tablespoons of olive oil in the bottom of a baking pan. Lay the pieces of chicken down in the pan carefully so as not to shake off all of the flour. Sprinkle each piece with about a tablespoon of brown sugar and then a decent amount of salt and pepper. Place the pan in the oven to cook for about 20 minutes or until the outside is nice and browned and the inside is cooked through completely.
2. In a separate baking pan, put another 4 tablespoons or so of olive oil and add the baby carrots, cubed potato and chopped onion. Sprinkle them with salt and pepper and add 3 tablespoon of brown sugar to the pan as well, mixing to incorporate evenly. This will give them a nice caramelization. You can do this in a frying pan if you'd like, otherwise put them in the oven and let them cook for about 35 minutes or until they are tender enough to cut through easily with a fork and knife.
3. Finally, prepare the sauce. Simply place the 3 ingredients- apple butter, chicken broth and whiskey into a sauce pan on the stove top. Turn the heat on to about medium and stir constantly for about 10 minutes or until the mixture has reduced by about half, thickened up quite a bit and has cooked off the alcohol.
4. To serve, lay down a few tablespoons of the sauce onto the plate, then add 2 pieces of the chicken to the plate on top of the sauce and then add some of the cooked veggies to the center. Then spoon some more sauce over the chicken and vegetables and add some chopped herbs to the top for garnish if you'd like, before serving.
Thanks so much for stopping by, I really hope you will try this recipe!. Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on instagram or post your photo on my facebook page as well.
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