Ingredients

• 6 bone-in, skin-on chicken thighs, 5–6 oz each
• 2 Granny Smith apples, thinly sliced
• 1 tbsp finely chopped fresh rosemary
• 3 rosemary sprigs
• 2 tbsp extra-virgin olive oil, divided
• Kosher salt
• Black pepper
• ⅔ cup apple cider
• 2 tbsp honey
• 1 tbsp grainy mustard
• 1 tbsp unsalted butter

Directions

1. Heat oven to 425°F.
2. Season chicken generously with salt and pepper.
3. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat.
4. Place chicken skin-side down and cook about 8 minutes, until deeply browned. Remove chicken.
5. Add apple cider, honey, and grainy mustard to the same skillet. Bring to a simmer and reduce about 5 minutes.
6. Whisk in butter.
7. Add sliced apples, chopped rosemary, and rosemary sprigs. Return chicken skin-side up.
8. Bake about 20 minutes, until chicken reaches 165°F inside and apples are tender.
9. Serve chicken with the apples and pan sauce.

If the chicken is done first, move it to a plate to rest while the apples finish in the oven.

Ingredients

• 3½ lb Russet potatoes
• 2 cups heavy cream
• ½ cup (1 stick) unsalted butter, divided
• 1½ tsp salt
• Fresh chives, for serving

1. Heat oven to 450°F.
2. Scrub potatoes and prick several times with a fork.
3. Bake directly on the oven rack 50–60 minutes, until very tender.
4. While hot, cut open and scoop the flesh into a large bowl.
5. Mash or beat until smooth.
6. In a saucepan, heat the cream with 6 tbsp butter until hot.
7. Gradually fold the warm cream into the potatoes.
8. Season with salt.
9. Transfer to a microwave-safe serving bowl, cover, and refrigerate.

1. Take the potatoes out of the fridge.
2. Poke several holes in the plastic wrap.
3. Microwave at 75% power about 14 minutes, stirring halfway.
4. Stir well.
5. Finish with the remaining 2 tbsp butter and chives.

Why the microwave? It keeps the oven free for the chicken.

Salad

• 5 oz spring greens
• 1 large Granny Smith apple
• ⅓ cup dried cranberries
• ¼ cup pepitas or chopped raw pecans
• 2 oz chilled goat cheese

Apple cider dressing

• ¼ cup extra-virgin olive oil
• 1½ tbsp apple cider vinegar
• 1½ tsp honey
• 1 tsp Dijon mustard
• ¼ tsp fine sea salt
• Black pepper

1. Whisk the dressing ingredients together.
2. Refrigerate in a sealed container.
3. Toast pepitas in a dry skillet until lightly golden. Cool and store covered.

1. Chop the apple.
2. Add greens, apple, cranberries, pepitas, and goat cheese to a large bowl.
3. Refrigerate until close to dinner. Don't dress it yet.
4. Right before serving, drizzle with enough dressing to lightly coat and toss.

Makes 4–6 side salads, so 5 oz of greens works for six as a modest side.