Vanilla is probably not the first thing you think of when thinking about chicken…but together with apples, thyme, and pink pepper it actually worked really well!
Today’s recipe was another experiment, playing around with flavors…
I think it turned out quite nice, resulting in a chicken dish that was buttery delicious, yet really fresh, and full of gentle yet interesting flavors.
If you want to try it out too, here’s what to do:
• 4 Boneless Chicken Breasts.
• 2 Apples (I used Gala apples.)
• 1/2 cup (1 1/4 dl) clarified Butter.
• 1 Vanilla Bean.
• 1/2 tsp crushed Pink Peppercorns.
• About 20 sprigs of fresh Thyme.
Pre-heat the oven to 390F (200C).
Wash the chicken breasts, pat them dry with paper towels and line them up in an oven safe tray.
Peel, remove the core, and dice the apples.
Split the vanilla pod lengthwise and scrape out the seeds.
Pick the leaves off ten of the thyme sprigs.
Melt the clarified butter in a sauce pan, then add the crushed pink peppercorns, vanilla beans, vanilla pod and the thyme leaves.
Let fry for a few minutes then remove the pan from the heat.
Add the diced apples and stir.
Remove the vanilla pod, then pour the apples and butter over the chicken breasts and place the rest of the thyme sprigs on the sides.
Cook in the oven for about 25 minutes (the chicken is done when the juices are clear).