The beet

This dish brings together the cozy flavors of fall with a fresh, modern twist. Apple Cider Chicken Thighs are pan-seared to golden perfection and glazed with a tangy-sweet reduction, pairing beautifully with a Caramelized Pecan Apple Salad that adds crunch and a touch of sweetness. Finished with a creamy, zesty Greek Dijon Sauce, this recipe strikes the perfect balance between comfort food and seasonal sophistication. Ideal for a hearty lunch or an elegant dinner.

Recipe: Apple Cider Chicken Thighs

Ingredients

• 4 bone-in chicken thighs
• 1 tbsp. olive oil
• 1 apple, sliced
• 1 small onion, sliced
• 1 cup apple cider
• 1 tsp Dijon mustard
• 1/4 tsp cinnamon
• 6 thyme springs
• Salt and pepper to taste

Candied Pecans

• 1 cup pecans
• ¼ cup brown sugar
• 1 tbsp water
• ¼ tsp cinnamon
• Pinch salt

Greek Yogurt Dijon Sauce

• ½ cup plain Greek yogurt
• 1 tsp honey
• ½ tsp lemon juice
• ½ tsp apple cider vinegar
• 1 garlic clove finely chopped
• Salt and pepper to taste

Directions

1. Heat skillet with olive oil, place chicken skin down until golden brown and crispy. Turn over, cook until golden brown and internal temperature is 165.
2. Remove chicken from the pan and set to the side. Add sliced apples and onions, cook until soft. Add apple cider, Dijon mustard, cinnamon, and thyme, and reduce.
3. Plating – place arugula down, add apples, top with chicken thighs, goat cheese, pecans. Drizzle the Greek yogurt sauce and diced apples.

Directions – Candied Pecans

1. Toast pecans for 2-3 minutes in a dry skillet. Add brown sugar, water, and cinnamon.
2. Caramelize for 2-3 minutes until it thickens. Spread on parchment paper and let cool.

Directions – Greek Yogurt Sauce

1. Whisk all ingredients until smooth set to the side to chill while making the chicken.

About Chef Tony

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.