Bake

Sheet Pan Chicken Thighs with Apples, Gin & Coriander Seeds

by:
April  4, 2018
4
10 Ratings
Sheet Pan Chicken Thighs with Apples, Gin & Coriander Seeds
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2 to 3
Author Notes

The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round. Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady.

Even better, that sauce results from just a few kitchen staples. Along with the requisite garlic, olive oil, salt, and pepper, I added cilantro, an herb I adore year in and out. Then from the spice cabinet, I pulled out the coriander seeds, which I had no doubt would go perfectly well with the cilantro.

Reprinted from 'Favorite Recipes from Melissa Clark's Kitchen' by Melissa Clark with Black Dog & Leventhal, 2018. —Melissa Clark

What You'll Need
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 coriander seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
  1. Preheat the oven to 400° F.
  2. Core the apples and slice them as thinly as you can without getting out (or buying!) a mandoline (between 1/8 and 1/4 inch is fine).
  3. In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon of the cilantro (or dill or parsley). Spread the ingredients into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the reserved cilantro (or dill or parsley). The sauce will be thin, so serve with crusty bread or over rice to sop up the sauce.
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  • rob
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Melissa Clark
Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others. All told, Clark has written over 30 cookbooks. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their preschool daughter Dahlia, and their formerly cosseted cat.

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15 Reviews

rob
rob September 3, 2021
Potentially the flavour profile of this dish might just work. But no sauce developed because the apples did not disintegrate and I cut the them so thin you could see through them. The gin did not seem to add anything but the vermouth certainly added some punch.
 
Paula
Paula October 7, 2022
I always wonder about these small amounts of alcohol that are added to recipes, so thanks for commenting on that. When I saw that tiny amount of gin, I thought there's no way that is adding anything.
 
Peggy
Peggy March 3, 2021
Delicious and easy!!
We’re a baked apple family so I increased the apples, used coriander powder, and as I didn’t have vermouth or gin, added apple cider vinegar. Perfect!
I also broiled it for 4 minutes at the end. The caramelized apples were the best so make sure you use a large enough sheet pan.
I served it with a simple salad dressed in balsamic vinegar. I might try the balsamic in the dish next time.
Everyone loved it. Definitely making it again.
 
Holly C.
Holly C. December 8, 2020
Lackluster but fixable. I followed the recipe exactly but found it underseasoned. By adding apple juice and some apple cider vinegar it became interesting. It would even be delicious with saurkraut or grilled brussels sprouts. I grilled thick slices of an Italian boule brushed with olive oil. Loved the simplicity of the dish.
 
Hansi K.
Hansi K. November 5, 2019
Delicious and simple! I used bone-in, skin-on thighs, cooked for about 40 minutes until the skin was brown and crisped, and served over brown rice.with the fresh cilantro as a finish. The only change I would make is more apples, they cook down quite a bit.
 
Marsha K.
Marsha K. April 23, 2019
Sorry, I did not find anything special about this dish. No color, bland flavors - and I discovered the coriander seeds taste like soap to me.
Not a keeper recipe for my book.
 
Ann B.
Ann B. March 3, 2019
i didn't especially like this recipe. i guess I'm used to skin-on thighs, because I felt like these chicken thighs just lacked the extra flavor that skin-on would have provided. The combination of flavors was nice -- just nothing special for me.
 
meme S.
meme S. February 15, 2019
***** -- I have made this recipe several times. I'm glad to see it again in your wonderful site! It is truly one of my family, friends and MOI. Thank you for haven it printed. It is easy to make, and have the ingredients on hand. I'will be passing it to my family and friends. YUM, YUM!!!
 
Piccolo30
Piccolo30 February 1, 2019
Should I assume that by "white vermouth" you mean the dry, French variety? There are some white vermouths out there on the sweet side, so I just wanted to make sure. Thoughts?
 
FrugalCat
FrugalCat June 23, 2018
Didn't have any gin, so just used the vermouth. Came out fantastic- will make again this autumn.
 
violingirl
violingirl May 15, 2018
Haha, I too think cilantro tastes like soap. I am happy to read that dill can be used in place :)

My question--by sheet pan, you mean the flat non-stick pan we use in baking?
 
M V.
M V. May 15, 2018
I used a regular Pyrex-type baking dish (~9x13”) and it was fine
 
violingirl
violingirl May 15, 2018
Thank you!
 
M V.
M V. May 5, 2018
I enjoyed this recipe very much. Followed the directions exactly, and used parsley. The next time I make it, I shall at least double the parsley. I like garlic, but find a little goes a long way, and thought that the taste overpowered the apples and the parsley — so, shall use only one clove! This is so easy and quick, and the chicken was very, very tender!
 
Dan E.
Dan E. April 17, 2018
I cannot overstate how damn good and easy this was to make. This was once of those times you tuck into your plate and you forget what you're doing for a few minutes. So...time stopping I guess.

I stuck to the recipe, but used parsley bc my SO is one of those legendary folks who thinks cilantro tastes like soap. I upped the sea salt and pepper (chicken thighs love sea salt and pepper) and the Gin (yours truly loves gin), but otherwise my measurements were exactly the same.

I think the biggest thing to street with this recipe is serving it on a Good, Crusty Bread. It really was the make on this one.