Inspired by my friend’s in France and a few on Instagram. This is me kind of following a recipe but tailoring it to my family’s tastebuds.
This is great because you can pretty much make ahead. I decided on this dish on Wednesday. Nixon has a late dance class and we have about 2 hours between school pick up and the class. I typically make something easy like ground beef tacos or turkey burgers, but I wanted a little more out of this particular Wednesday night. And this was the perfect dish!
I decided a loooong time ago that precise recipe writing was just not my forte, so always use these as inspiration…a casual guideline, if you will. If i try to write a detailed recipe, It will just deter me from sharing at all. I’ve followed a few recipes to a T in my day, and well, they must have been lying about some things because things just didn’t work for me. I always make a better meal when I listen to my heart anyway.
I started off with chicken thighs but they were not in very good shape, bummer. Anyway, chicken breasts actually turned out perfectly.
WHAT I DID
Heat oven to 250 degrees.
In a cast iron skillet, brown seasoned chicken breasts on high heat.
Add one whole sliced apple to the pan and whole clove of freshly minced garlic.
Fill pan half way with bone broth.
Season well to taste.
Add pan to oven and cook for 45 minutes.
Check internal temperature of chicken at this point.
If the chicken is at 165 degrees internally, it is safe to pull the chicken from the pan and set aside.
Add mushrooms to broth, stir, and cook in oven for 10 minutes. ( I also removed the apples at this point and discarded)
Remove the pan from the oven, add the broccoli, stir and cook for 5-10 minutes depending on your preference of crunchiness for the broccoli.
We like it pretty crunchy so went about 5 minutes more.
Add the chicken to the pan and top with broth.
You could always thicken the sauce but I tried to keep this one pure.
I paired with a wine that was open but THIS ONE would be better.
