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There are several things that more or less affect the taste quality of sautéed chicken and apples with roasted sweet potatoes and radishes, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare sautéed chicken and apples with roasted sweet potatoes and radishes delicious wherever you are, because as long as you know the trick, this dish is able be treat special.

Ingredients and seasonings required exist in prepare

1. Prepare Roasted Sweet Potatoes and Radishes
2. Prepare 10 oz sweet potatoes, 3/4” dice
3. Prepare 1 bunch radishes, small
4. Prepare 2 sprigs fresh thyme
5. Prepare 2 tbsp olive oil
6. Take 1 Kosher salt, to taste
7. Prepare 1 Black pepper, to taste
8. Prepare Chicken and Apples
9. Take 1 tbsp vegetable oil
10. Prepare 1 each apple, 1/2” dice
11. Prepare 1 small onion
12. Prepare 1 clove garlic, minced or chopped finely
13. Prepare 4 sprigs fresh thyme
14. Use 1/2 cup apple cider
15. Prepare 2 tsp cider vinegar
16. Prepare 8 oz chicken, cooked
17. Prepare 2 tsp spicy mustard
18. Prepare 1 tbsp butter
19. Use 2 tsp Magic Unicorn Salt

Add the thighs, skin-side down, to the skillet. While the chicken is cooking, use a knife to lop the greens off the radishes. Add mushrooms to pan and sauté until softened and browned. Add the white wine, stirring with a wooden spoon to scrape any remaining bits from the bottom of the pan.

How to make Sautéed Chicken and Apples with Roasted Sweet Potatoes and Radishes:

1. Preheat oven to 400º F, with an empty baking or roasting pan inside. Wash the sweet potatoes and radishes. Peel and dice the sweet potatoes, and combine with the radishes in a medium bowl. Pick the leaves off of two thyme sprigs. In a mixing bowl, combine the thyme, olive oil, and salt and pepper to taste with the radish and sweet potato. Carefully spread the seasoned veggies evenly on the preheated baking pan, and cook for 15-20 minutes, or until tender and golden brown.
2. While the veggies are cooking, heat a sauté pan over medium-high heat, then add the vegetable oil.
3. Add apples in an even layer, and brown by cooking on one side without turning; add onion and garlic by stirring gently into apples with a wooden spoon or high-temp spatula. Add four sprigs of the thyme, apple cider, and cider vinegar.
4. Reduce heat to a simmer, and cook until the onions are tender. Add chicken to the pan to heat. Turn off the heat, and gently stir in the spicy mustard and butter. Remove the thyme stems, and season to taste with Magic Unicorn Salt.
5. Serve chicken and apples with roasted sweet potatoes and radishes. Enjoy!
6. Done and ready to serve!

Heat the next bit of oil and brown your chicken. Add the blended curry paste and the tin of coconut milk. In the meantime, place the sweet potato in an oven safe baking dish and drizzle with olive oil. More › Our trick for crispy potatoes without the added fat: spread on paper towels after boiling and draining to remove any extra moisture, and then stir occasionally as they sauté for even browning on all sides. If you're starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.

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