The apples create a flavorful chunky sauce. Feel free to leave bits of peel on the apples to make this rustic dish even more colorful.
5 cups chopped peeled apples (about 1 ½ pounds)
1 teaspoon chopped fresh sage
¼ teaspoon ground cinnamon
1/8-teaspoon ground nutmeg
4 garlic cloves, chopped
½ teaspoon salt, divided
8 chicken thighs (about 2 pounds) shinned
¼ teaspoon black pepper
Chopped parsley
Preheat oven to 475. Combine first 5 ingredients, add ¼ teaspoon salt, toss well to coat. Spread apple mixture on a jellyroll pan coated with cooking spray. Sprinkle chicken with ¼ teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475 for 25 minutes or until chicken is done and apples are tender. Remove chicken from pan, keep warm. Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired. Yield 4 servings