Pan-braised Chicken and Apples with Mixed Greens
Active Time: 45 minutes / Cook Time: 35 minutes / Total Time: 45 minutes
Makes 2 servings, plus leftover for a snack tomorrow
Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.
- For the chicken:
- 1 tablespoon ghee
- remaining red onion from Day 2, thinly sliced into halfmoons
- ¼ teaspoon fine sea salt, divided
- ½ tablespoon finely chopped fresh rosemary (do not use dried; if necessary, substitute ½ teaspoon dried thyme)
- 3 bone-in, skin-on chicken thighs, about 8 oz. total
- 2 small apples, cored, and sliced into ½” thick wedges
- 1 cup low-sodium chicken broth, from a quart (reserve rest for Day 4)
- 2 tablespoons Balsamic vinegar
- 1 tablespoon gluten-free tamari
- up to 1 tablespoon honey
- ½ teaspoon freshly ground black pepper
- For the Mixed Greens:
- 4 cups mixed greens
- 2 tablespoons goji berries
- 2 tablespoons pepitas, toasted* (hulled pumpkin seeds)
- 2 tablespoon Balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- pinch each fine sea salt and ground black pepper
- Make the chicken: Add ghee to a medium skillet over medium heat. Stir in onion, a pinch of salt, and the rosemary and cook, stirring frequently, until the onions are softened, 6-8 minutes.
- Sprinkle the chicken evenly with another pinch of salt. Scoot the onions over to the side of the pan and place the chicken skin-side down in the pan. Cook undisturbed 4- 5 minutes, or until the chicken is deeply browned and lifts easily from the pan. Flip.
- Add the apple, chicken broth, balsamic vinegar, and tamari to the pan, stir, and bring to a low bubble. Reduce the heat to low, cover, and cook 20 minutes, or until the chicken is cooked through.
- Using a slotted spoon, remove the chicken and apples and as many of the onions as you can to a plate and keep warm. Bring remaining sauce to a boil over medium heat and cook until reduced to a syrupy consistency.
- Remove from the heat and stir in ½ tablespoon honey and black pepper. Taste for sweetness, and add up to another ½ tablespoon honey, if desired.
- Return the chicken, apples, and onions to the pan and toss to coat.
- While the chicken cooks: divide greens, goji berries, and pepitas evenly between two plates.
- Place vinegar, mustard, olive oil, salt and pepper in a jar with a tight lid or in a small bowl. Shake or whisk until emulsified. Drizzle evenly over the salads.
- Reserve 1 chicken thigh for a snack tomorrow. Divide meat between two to-go containers once cool. Add a small serving of apples to each container. Refrigerate.
- Serve one chicken thigh and half of the remaining sauce and apples per person, with the salad.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!