Recipe: Pollo a la Manzana

POLLO A LA MANZANA

The one Spanish meal I mastered while living in Spain. Mastered the art of not only cooking it, but eating it almost every week, tucked in under the brasero. 

Sabroso!

INGREDIENTES:

• 4 whole chicken legs (includes leg and thigh)
• One medium yellow onion, cut into chunks
• 4-6 garlic cloves cut in half (depending on how much you like garlic)
• 2 cups (approx. 14 oz) your choice of mushrooms. These can be canned or fresh. I haven't found canned mushrooms like they had in spain so I usually chop up some small mushrooms)
• One potato (or sweet potato if you want to PALEO-FY the dish)
• 1 1/2 cups white wine
• Butter (about half a stick), cut into 4 equal slices
• 4 golden apples
• One whole lemon, quartered
• Sea salt

DIRECCIONES:

1. Preheat oven to 400 degrees
2. Line the bottom of a large casserole dish with the chopped onions, garlic, potatoes, and mushrooms.
3. Put the quartered lemon in each corner of the dish.
4. Liberally salt the chicken thighs. Arrange the chicken on top of all the other ingredients.
5. Put one slice of butter on top of each thigh.
6. Pour the wine into the bottom of the dish.
7. Nestle the golden apples into the crooks of each thigh. 
8. Bake for 20-25 minutes and then check your dish. You need to remove the apples one they start to soften (you can easily slide a fork into them). This is an important step, otherwise the apples will completely collapse into mush.
9. Cook until the chicken is cooked all the way through, usually a total or 45-60 minutes depending on your oven. Use a spoon or turkey baster to pour some of the white wine over the chicken a couple of times throughout.
10. Remove from the oven and serve, adding an apple to each plate. 

*The best way to eat this dish is with a piece of chicken, mushroom, potato, onion, apple, garlic in each bite. Seriously.

*This dish keeps really well so you can make a bunch and reheat it for breakfast, lunch, etc. 

*Sometimes I keep all the yummy juices leftover and use them to roast veggies later.

I hope you enjoy! 

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