Monday, April 07, 2008

Roasted Toasted Spring Chicken

Roasted Toasted Spring Chicken

4 skinless Chicken thighs
Pinch of each: Cayenne Pepper, Cardamom, Nutmeg, Ground Cloves
1/2 tsp Garlic Powder
1 tsp Sea Salt
Freshly Ground Pepper
Juice of 1/2 Lemon
Dried Parsley
Olive oil
3 Apples
2 Tbsp Toasted Head Chardonnay (plus more, for drinking)

Marinate Chicken thighs in Oil, Lemon juice, Honey, Salt, Pepper and Spices for 1/2-1 hour.

Heat oven to 375°.

Completely brown marinated thighs in a bit of oil over high heat. Remove Chicken to oiled baking dish. Pour wine into hot skillet; scrape up brown bits and stir to thicken.

Chop Apples and arrange on and around Chicken. Pour wine glaze over chicken and sprinkle with Salt, Pepper, and Parsley.

Bake, uncovered, for one hour.


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