Servings: 4
Ingredients:
- 8 large chicken thighs with skin
- 12 Tbsp. olive oil (divided)
- 2 medium white onions, diced
- 1 celery stalk, diced
- 2 small garlic cloves, minced
- 3 medium apples, cored
- ½ cup raisins
- ½ cup walnuts, chopped
- 2 eggs, beaten well
- 2 tsps. dried tarragon
- Preheat oven to 350 .
- Chop the onions, celery, garlic.
- Dice apples
- Heat some olive oil in a skillet over medium-high heat.
- Put the onions, celery, and garlic into the skillet.
- Sauté until onion is translucent and celery is tender.
- Remove from heat and add the apples, raisins, walnuts, and eggs. Set aside.
- Pull the skin away from the chicken thighs without actually removing it.
- Place the apple mix in the space between the skin and meat.
- Line a baking dish with foil and place the chicken thighs on it. Skin facing up.
- Mix the remaining olive oil in a small bowl with the tarragon. With a brush, baste the olive oil on the chicken. You may need to baste the chicken every fifteen to twenty minutes while baking.
- Bake for about an hour without any covering.