what's cookin, good lookin?

[Green_Fairy]

so i made myself a tasty dinner tonight from a recipe i snagged from Real Simple magazine. so i'm sharing it with y'all!

roasted chicken, apples, and leeks

8 small chicken thighs and drums (about 2.5 lbs)
4 small crisp apples (empire or braeburn), quartered and cored
2 leeks, halved crosswise and lengthwise
6 small sprigs fresh rosemary
2 tablespoons olive oil
kosher salt and paper

~heat oven to 400 degrees F. on a large rimmed baking sheet (or large roasting pan), toss the chicken, apples, leeks, rosemary, oil, 1 teaspoon salt, and 3/4 teaspoon pepper. turn the chicken skin-side up.

~roast until the chicken is cooked through and the apples and leeks are tender 40 to 45 minutes. enjoy!

it's soooo yummy! and make sure you use crisp crunchy apples...i didn't and they turned to mush. still tasty tho. and i tossed everything in a big bowl before putting it all on the pan, then brushed the chicken with any remaining olive oil.

soo...what are your favorite recipes? i wanna know!

[ArcticChicken]

and make sure you use crisp crunchy apples...i didn't and they turned to mush.

I've never met an apple that didn't turn to mush when it was baked.

[AccountingDrone]

I like a variant of that -

1 chicken cut into quarters
4 apples, cut into wedges
1 small onion cut into wedges

1/4 cup apple cider vinegar
1 pinch saffron
1/8 cup brown sugar

yolk of 2 eggs

place the apple and onion [is also great if you add shredded red cabbage] in the bottom of a baking dish. Simmer the vinegar sugar and saffron until the sugar melts, remove and cool down. Lay the chicken out neatly on the apple stuff, baste with the vinegar stuff then sprinkle with a tiny amount of salt and pepper. Roast at 425 fahrenheit for about 20 minutes. Add the egg yolk to the vinegar mix, whisk together well and baste the chicken with it, put back in at 375 degrees fahrenheit and bake for another 10 minutes. Baste again, and put back in for about 5 minutes. Test for doneness, chicken should test at 160 degrees in the thickest part of the thigh or breast portion.

You can sub in calvados for the cider vinegar, or apfelkorn. You can add carraway to the apples and onions, or you can add thyme.

Technically it is a modified chyken endored, though it sometiems gets served as a normandy chicken/chicken normande.

[Parrothead]

I made Jalapeno Pepper Jelly Chicken (Recipe). It's really good, and most (if not all) of the kick is from the chili powder.