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Chicken Thighs with Gluten-Free Apple Stuffing and Sage Pan Sauce

4.25 from 4 votes
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Protein: Poultry
Cut: Chicken Thighs
Diet: Gluten Free
Course: Main Course
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people

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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