Name: Chicken Thighs with Rosemary Applesauce and Latkes
Total time: 50 min
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs , trimmed; 1¾ teaspoons table salt , divided; ½ teaspoon pepper; 1 tablespoon vegetable oil; ½ cup shredded onion , divided; 1½ teaspoons minced fresh rosemary; 2 cups chunky applesauce; 1 pound russet potatoes , peeled, shredded, and squeezed dry; ¼ cup all-purpose flour; 1 large egg , lightly beaten; 1 cup vegetable oil for frying

Why This Recipe Works

Braising chicken thighs in a rosemary applesauce turned traditional latkes and applesauce into a full meal.

Before You Begin

Shred the potatoes and onion separately on the large holes of a box grater or with the shredding disk of a food processor. Sprinkle with chopped chives and serve with sour cream, if desired.

Instructions

Adjust oven rack to middle position; heat oven to 425 degrees. Sprinkle chicken with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until lightly browned, 5 to 7 minutes. Transfer to plate.

Remove all but 1 tablespoon fat from skillet. Add ¼ cup onion, rosemary, and ¼ teaspoon salt and cook over medium-high heat until softened, about 2 minutes. Stir in applesauce and bring to simmer. Pour applesauce into 13 by 9-inch baking pan. Nestle chicken into applesauce, skin side up. Roast until chicken registers at least 175 degrees, 15 to 17 minutes.

Meanwhile, combine potatoes, flour, egg, remaining ¼ cup onion, and remaining ½ teaspoon salt in bowl. Heat 1 cup oil in clean, dry nonstick skillet over medium-high heat to 325 degrees. Place four ¼-cup portions of potato mixture in skillet and flatten into 4-inch disks with fork. Cook until browned, about 3 minutes per side. Transfer latkes to paper towel–lined plate. Repeat with remaining potato mixture. Season latkes with salt to taste. Serve chicken with latkes and applesauce.