The chicken thigh is my favourite part of a whole chicken. While lots of people I know prefer the white meat in the breast, I prefer the flavour of the thigh. This is an easy preparation of chicken thighs.
- 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
Preheat the oven to 400°F.
Core the apples and slice them as thinly as you can on a mandoline (between ⅛ 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.