4 servings:
5 cups chopped peeled Braeburn apple (about 1-1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
Cooking spray
8 chicken thighs (about 2 pounds), skinned
1/4 teaspoon black pepper
Chopped parsley (optional)

The apples create a flavorful chunky sauce. Feel free to leave bits of
peel on the apples to make this rustic dish even more colorful. Total
time: 43 minutes Preheat oven to 475 degrees. Combine first 5 ingredients.
Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly
roll pan coated with cooking spray. Sprinkle chicken with 1/4 teaspoon
salt and pepper, and arrange on top of the apple mixture. Bake at 475
degrees for 25 minutes or until chicken is done and apple is tender.
Remove chicken from pan; keep warm. Partially mash apple mixture with a
potato masher, and serve with chicken. Sprinkle with parsley, if desired.
Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple
mixture).