Apple and Onion Roasted Chicken Thighs with Maple Balsamic Sauce



2 red cooking apples, cored and sliced

1 large shallot or 1 small onion, diced

3-4 chicken thighs, skin removed

1 Tbsp plus 1 tsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil, divided

½ cup Flying Olive Maple Balsamic Vinegar

1-1 ½ tsp dried sage, divided

1 tsp honey

¼ cup applesauce (sweetened or unsweetened)

Salt and pepper to taste


Preheat oven to 350 degrees.

Slice apples and dice shallot or onion.  Grease baking dish with 1 tsp Flying Olive Cilantro and Roasted Onion or Wild Mushroom and Sage Extra Virgin Olive Oil.

In a skillet, add 1 Tbsp of your choice of Flying Olive Extra Virgin Olive Oil.  Heat oil on medium until just shimmering.  Add chicken thighs.  Cook on both sides until brown, about 3 minutes each side.  Place browned chicken in baking dish.  Cover with apple slices and diced shallot/onion.

Whisk together Flying Olive Maple Balsamic Vinegar, 1 tsp dried sage, and honey in a small bowl.  Pour over chicken, onions, and apples.  Place in the oven and cook about 45 minutes to 1 hour, depending on size of thighs.  Baste 2-3 times while

Remove chicken and apples from pan.  Pour remaining pan juices and any shallot/onion bits in a saucepan.  Add applesauce. Simmer for 5-10 minutes until thickened.  Taste and add more sage, and salt, and pepper to taste.

Top chicken with apples and onions and spoon on maple and applesauce sauce or place sauce in a bowl to pass.

Submitted by Barb L.