September is when I start wanting dinner to feel like dinner again.
Summer meals are great, but they're often a little thrown together — something on the BBQ, a salad, whatever is easy between plans. Once the evenings start getting cooler, I'm ready to turn the oven back on and make something that feels a little more like everyone should actually sit down at the table.
This Maple Dijon Chicken & Apples is exactly that kind of meal.
It's cozy without being heavy, the apples give it just enough fall flavour, and everything cooks together on one pan, which is really the kind of September reset I can get behind.
Maple Dijon Chicken & Apples
Serves 4
Ingredients
4 boneless chicken breasts or 6 boneless chicken thighs
1½ lbs baby potatoes, halved
2 crisp apples, cut into wedges
1 small red onion, cut into wedges
2 tbsp olive oil
Salt and pepper
Fresh thyme or rosemary
For the Maple Dijon Sauce:
3 tbsp Dijon mustard
3 tbsp maple syrup
2 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced
Salt and pepper
Directions
Preheat your oven to 425°F.
Toss the potatoes and red onion with olive oil, salt and pepper. Spread them on a large sheet pan and roast for about 15 minutes.
While they're cooking, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar and garlic.
Remove the pan from the oven and add the chicken and apple wedges. Spoon the Maple Dijon sauce generously over the chicken and toss the potatoes and apples lightly in any extra sauce.
Return everything to the oven for another 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
Finish with fresh thyme or rosemary and serve straight from the pan.
Add a simple green salad and some crusty bread if you want to round it out.
It's warm, a little sweet, a little savoury and exactly the kind of supper that makes a cooler September evening feel pretty good.
Maybe fall isn't so bad after all.
Comments:
Post Your Comment: