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Baked Chicken Thighs with Roasted Apples and Garlic

5 Cups peeled and chopped apples (preferably Braeburn or Gravenstein)
1 Tsp chopped fresh sage
1/4 Tsp ground cinnamon
1/8 Tsp ground nutmeg
4 Cloves of garlic, chopped
1/2 Tsp salt
Cooking or olive oil mister
8 Chicken thighs
1/4 Tsp fresh ground black pepper

Preheat oven to 475

Combine apples, sage, cinnamon. nutmeg and garlic. Add salt and stir. Spread the apple mixture on the bottom of a pyrex roasting pan coated with olive oil or cooking spray.

Sprinkle chicken with salt and pepper and arrange on the top of the apple mixture. Bake for 25 to 30 minutes or until chicken is done and apples are tender. Remove chicken and set aside; use potato masher to slightly mash the apple mixture and serve with the chicken.

Chicken Thighs with Roasted Apples

Chicken Thighs with Roasted Apples


Fresh Mint Sauce

3 Cups of fresh mint leaves
3 Tbsp of granulated sugar
4 Tbsp of white balsamic vinegar (or your preferred vinegar)
1 Tsp of olive oil

Wash fresh mint and add to the food processor along with sugar and pulse several times. Heat vinegar over low flame until warm and add to the food processor along with the olive oil, scraping the sides with a spatula to mix the mint and sugar with the vinegar. Pulse the mixture several more times and transfer to a bowl. Sauce can be served warm, or chilled. We suggest storing in the refrigerator for at least an hour so the flavors can blend together.

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