One-Pan Chicken Thighs in Cava with Caramelized Apples
One-Pan Chicken Thighs in Cava with Caramelized Apples recipe uses Spanish Cava (sparkling wine) to caramelize onions and apples and juicy chicken thighs seasoned with lots of fresh thyme and spices.
Equipment
- 12 inch skillet with deep sides
- Cooking Tongs
- Kitchen knife and cutting board
- Vegetable peeler
- Microplane
Ingredients
- 4 skinless chicken thighs 1 per person
- 1 tablespoon Extra Virgin Olive Oil
- 2 medium-sized onions
- 6 cloves of garlic diced or minced
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon Salt
- 2 bay leaves
- 350 ml of Cava 12 fl oz.
- 2 apples sweet dessert apples work best
- 2 tablespoons of brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon of ground nutmeg
- 2 sprigs of thyme
- Zest from ½ lemon
- Salt and pepper to taste
Instructions
- Peel and core apples and cut into small half moons around ½ cm thick (1/8th Inch).2 apples
- Peel onions and cut into fine strips.2 medium-sized onions
- Peel and finely dice garlic cloves.6 cloves of garlic
- In a large skillet on high heat, heat the olive oil, season the chicken with garlic powder, salt, and pepper, then lightly golden the chicken thighs on all sides (around 5 minutes).4 skinless chicken thighs, 1 tablespoon Extra Virgin Olive Oil, ½ teaspoon garlic powder, ½ teaspoon white pepper, ½ teaspoon Salt
- Remove the chicken from the pan and set aside for use later.
- Add the onions to the skillet and fry until golden (around 5 minutes).
- Reduce the heat to medium, add the garlic and cook for 1 minute, then add the apples, cinnamon, nutmeg, bay leaves, and around 150ml (5 fl oz.) of the Cava. Sprinkle the brown sugar over the top, add some zest from a lemon, and give everything a good stir.2 bay leaves, 350 ml of Cava, 2 tablespoons of brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon of ground nutmeg, Zest from ½ lemon
- Cook on low heat for around 20 minutes or until the apples soften and begin to caramelize with the Cava and onions. Stir every 5 minutes and add 50 ml more Cava. Give the bottom of the pan a good scrape to bring up the flavor.
- Add the chicken thighs to the skillet and cover with the onion and apple mixture. Drizzle around 50ml more Cava over the thighs, add a few sprigs of thyme, season to taste with some salt and pepper, and then cook on low heat for 30 minutes or until the chicken thighs are cooked through. (Note: Alternatively, bake in a preheated oven at 180°C /350°F for 20 minutes).2 sprigs of thyme, Salt and pepper
- Check seasoning and serve with a glass of Cava!
Video
Notes
Cooking Tips:
- Use a Meat thermometer to ensure the internal temperature of the chicken has reached 165 °F (74 °C).
- A Cast Iron Dutch Oven with Lid or crock pot works great for this recipe. If finishing the chicken in the oven, make sure the oven is preheated to 180°C /350°F and bake uncovered.
- Give the onions plenty of time to soften and caramelize with the stewed apple and be as generous as you like with the other herbs and spices. The Cava simmers down and leaves a delightful refreshing flavor to the chicken thighs.