I love Melissa Clark‘s books. Melissa is a well seasoned writer with 29 books to her credit, many of those written in collaboration with some of the top chefs and food personalities in the country. She also currently writes my favorite weekly column in the New York Times called A Good Appetite.
Her new book In the Kitchen with A Good Appetite is full of wonderful recipes, and the stories revolving around their creation. The recipes in this book are simple, delicious and definitely fall into the realm of comfort foods. I do have to admit, this book won me over with the section dedicated to “Better Fried” food. I love anything fried and it shows
Border’s Media produced a couple of great cooking videos that you can view here. One of those videos is for the recipe that follows.
I chose to share the Roasted Chicken Thighs with Apples, Gin, and Coriander Seeds. It is one of those dishes that takes just a small amount of time to prep, and takes only minutes to finish in the oven. It is fragrant and delicious.
Roasted Chicken Thighs with Apples, Gin, and Coriander Seeds:
Recipe printed by permission of Melissa Clark
Ingredients:
1 large or 2 small apples
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra virgin olive oil
1 tablespoon white vermouth
1 1/2 teaspoons gin
2 tablespoons chopped fresh cilantro, dill, or parsley
2 garlic cloves, minced
1 teaspoon whole coriander seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crust bread or rice for serving
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Core the apples and slice them as thinly as you can (somewhere between 1/8 & 1/4 inches if fine)
2. In a 9 x 13 inch pan toss in all the ingredients except 1 tablespoon cilantro (or dill or parsley). Spread the ingredients out into one layer in the pan. Roast until the chicken is cooked through and the apples have softened, about 20 minutes. Garnish with the remaining cilantro, dill or parsley. The sauce will be thin, so serve with crusty bread to sop up the sauce, or over rice


