Last Updated on June 21, 2023
This dish brings warm, cozy fall flavors to a low-key version of a holiday feast. It even features a gluten-free pan sauce to drizzle over the tender chicken and hearty, sweet-and-savory stuffing.
Ingredients
- 2 pkgs ButcherBox Boneless Skinless Chicken Thighs
- 1 Tbsp ghee
- 1 Tbsp sage finely chopped
- 1 Tbsp thyme finely chopped
- 2 tsp kosher salt
- ½ tsp ground black pepper
- 2 c chicken stock
- 1 Tbsp tapioca flour
Gluten Free Apple Stuffing
- 1 loaf gluten-free bread
- 2 c chicken stock
- 1 Tbsp sage finely chopped
- 1 Tbsp thyme finely chopped
- 2 cloves garlic minced
- 1 yellow onion small dice
- 1 large Granny Smith apple peeled and small dice
- 1 Tbsp ghee
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 350°F.
Gluten Free Apple Stuffing
- Cube sliced bread and place on baking sheet. Do not overcrowd, and use two baking pans if necessary. Bake for 15-20 minutes until golden.
- Let cool and then place in a large mixing bowl.
- Preheat sauté pan over medium heat. Once pan is hot, sauté apple, onion, garlic, herbs, salt and pepper for 5 minutes.
- Add chicken stock to apple-onion mixture and bring to a simmer.
- Remove from heat and pour over bread cubes. Mix thoroughly, making sure that the liquid absorbs into the bread. Place stuffing in a baking dish and set aside.
Chicken
- Pat dry chicken thighs with paper towels.
- Mix herbs, salt and pepper in a mixing bowl. Toss chicken thighs with herb mixture.
- Preheat sauté pan over medium heat, and add ghee. Once ghee has melted, sear chicken thighs presentation-side down for 5 minutes. Do not overcrowd pan, sauté in batches if necessary. Reserve pan for pan sauce.
- Place chicken raw-side down on top of stuffing. Bake at 350°F for 30 minutes or until thermometer reads 165℉ inserted into the thickest part of the chicken.
Pan Sauce
- While chicken and stuffing baking deglaze the sauté pan used to sear the chicken with chicken stock. Bring to a simmer, and reduce by half for 7-10 minutes.
- Mix 2 tablespoons of reduced liquid with tapioca to make a slurry.
- Add slurry to reduced chicken stock. Stir constantly on medium heat until sauce thickens. Season to taste.
- Pour sauce over finished chicken and enjoy!
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
