Autumn Roasted Rosemary Apple Chicken with Shallots

Perhaps it was spending time in Murphys that made Autumn and October come to life. Perhaps it was that chill in the air as the sun dipped below the Coastal Mountains. All I know is that the yearning for a great fall supper was undeniable.

Before we get to cooking an awesome Autumn Supper, let me tell you about a strange event that takes place one night in October in the tiny Gold Rush town of Murphys. This unincorporated village was a former gold mining settlement. When visiting Murphys, two things will stand out. The first is that there are a number of authentic Irish Pubs on Main Street. You can order a pint or three with your Bangers and Mash. If Irish pubs aren’t your thing, then perhaps wine will do the trick. Main Street also boasts over two dozen wine tasting rooms, with a handful of top notch restaurants and specialty shops thrown in for good measure.

Murphys is a popular tourist attraction. One of the most popular night strolls through Murphys is the Witch Walk. People come dresses in their witches’ best to gather in the street, the pubs and tasting rooms. If you are a people watcher, this is an amazing night.

After a night like this, you’ll be wanting to bob for apples. Or at the very least, have a wonderful supper kissed with the flavors of Autumn.

Autumn Roasted Rosemary Apple Chicken with Shallots
1/4 cup Cider Vinegar
1 tablespoon Dijon Mustard
1 tablespoon Sage Honey
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
4 cloves Garlic, Minced
1 tablespoon Finely Chopped Fresh Rosemary
2 1/2 pounds Boneless Skinless Chicken Thigh
1 large Honeycrisp Apple, cut into 1/2 inch thick wedges
2 large Shallots, Quartered
1/4 Cup White Wine
1/4 Cup Apple Juice

In a large measuring cup or bowl with a pour spout, combine the vinegar, mustard, honey, and olive oil. Season with salt and whisk to blend. Set aside.

Mince the garlic and Rosemary needles. Add it to the marinade mixture. Whisk everything together and set aside.

Place the chicken thighs into a large sealable gallon plastic bag. Pour marinade mixture over the chicken. Seal bag tightly, and swish it around to coat all the chicken thighs with the marinade. Set the sealed bag on a large dish to catch anything that might leak out. Refrigerate the chicken thighs for at least an hour or overnight for  the flavors to mingle and reach perfection.

Heat oven to 375 degrees.

Transfer the chicken and marinade to a 9-inch by 13-inch baking dish. Set aside.

Slice the apple into 1/2-inch wedges. Set aside. Peel and cut shallot into quarters. Tuck the apple and shallot pieces in between the chicken thighs. Pour the white wine and apple cider over top of everything.

Bake uncovered for an hour or an hour and a half, until the chicken is tender and nicely browned.

Transfer the chicken to a serving dish and ladle the pan juices over top.

Excellent with rice pilaf or roasted potatoes and green vegetables. Equally delicious with Glazed Tarragon Carrots. Home baked bread can round out the supper beautifully no matter what else you choose to serve.