It has been a year since I have started this food blog. I am not sure if anybody has tried a recipe or been inspired to make their own, but it has really helped me to make sure what I am planning, preparing, baking and cooking is healthy and taste excellent. I enjoy looking at cookbooks and recipes and making something new.
Today’s recipe is from one of my new cookbooks and has become a favorite of mine. It is a very easy recipe for a busy weeknight. Just marinade the chicken over night and bake the next day with pears tossed in. This dish also can be served to company because it is also a sweet and savory elegant dish. With not having potatoes or some type of grain it fits into so many diets and lifestyles. My family enjoys this chicken with nice flaky, buttermilk biscuits. It is our new chicken and biscut dinner!
I hope you try this recipe and love it as much as we do!
Maple Ginger Chicken Thighs with Pears
Note: Lately I have been cooking alot of cihicken thighs, drumsticks and even whole chickens because it is cheaper and I can use the bones for making my own chicken stock. You definitely can use chicken breasts just adjust the baking time.
1 shallot, sliced
3/4 cup apple cider or juice
1/2 cup maple syrup
1 tablespoon gresh ginger, grated
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus four sprigs, divided
1/4 teaspoon salt
1/2 teaspoon ground black pepper
8 bone in chicken thighs or boneless works too
3 medium pears or apples, peeled, cored, and quartered
1. In a meduim bowl, whisk shallot, cider, syrup, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealble bag. Pour marinade over top seal it and refrigerate for. 12 to 24 hours. Turni g once to make sure chicken is all coated.
2. Preheat oven to 400. Remove chicken crom marinade and arrange pieces, skin side up, in a 9×13 inch baking dish. Tuck pears and thyme among chicken pieces. Pour marinade over top. Bake, basting occasionally for about 1 hour or until chicken is cooked through. Serve chicken with pears and sauce served over top.
Recipe Source: Maple cookbook