Chicken Thighs with Rosemary Applesauce and Latkes
Frying latkes while the chicken roasts in herbed applesauce brings all the components of this meal together at the same time.
Keywords
- Main Courses
- Chicken
- Fruit
- Potatoes
- Weeknight
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Cooking tools:
- Oven
- Stove
- Nonstick skillet
- Baking pan
- Instant-read thermometer
- Deep-fry thermometer
- Grater
- Food processor
- Mixing bowl
- Fork
- Plate
- Paper towel
- Measuring spoon
- Measuring cup
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
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