~Recipe by Sheila Garcia (of

This colorful and tasty Sunday Supper was perfect for the fall transition!  I had some apples and a couple of peaches just about on their last leg, and half a cauliflower head.  So I got some delectable chicken thighs and created an autumnal appetition of chicken thighs with pan au jus, sauteed apples, and au gratin faux-tatoes, and finished it off with a peach upside-down cake!  OhmuhGAH!!  I.  Can’t.  EVEN!!


1 pkg chicken thighs

sea salt


6 tbs fresh thyme

extra virgin olive oil (evoo)

Season chicken thighs with sea salt, pepper, and thyme.  In a heavy pan (I use my cast-iron, of course!) sprinkle enough evoo to cover the bottom of the pan and heat on medium-high heat for two minutes.  Add chicken thighs to pan, top-side-down to get a beautiful sear on them.  Cook for two minutes before turning heat to medium.  Cook another six minutes on same side and then turn.  Cook eight minutes on bottom side and remove chicken thighs from pan and let rest.

NOTES:  Remember not to overcrowd your pan or you will not get the brown color you are looking for here.


drippings from chicken thighs

1/2 red onion, diced finely

1 cup broth of your choice (but chicken broth works best here, for obvious reasons)

sea salt


1 tsp fresh thyme

1 tbs butter

Using the same pan the chicken was cooked in, keep heat on medium and add to the drippings the onion.  Cook for three minutes and add broth, scraping all the meaty bits from the bottom of a pan with a wooden spoon.  Add sea salt and pepper to taste, and then add thyme.  Bring to a slow boil, stirring constantly, and remove from heat.  Add butter and stir until melted.  Serve over chicken thighs


6 apples, peeled, cored, and sliced into about 1/2-inch chunks

2 tbs extra virgin olive oil (evoo)

4 tbs butter

1/2 tsp ground clove

1/2 tsp sea salt

2 tsp cinnamon

1/2 tsp pepper

In a pan on medium heat, add apples to evoo and butter and cook for two minutes.  Add seasoning and cook an addition five minutes.  Serve with chicken thighs and pan au jus.  And then wipe your eyes, because this WILL make you cry a little.  It’s THAT GOOD.


1/2 head cauliflower, chopped into bite-sized chunks

1 cup shredded cheddar cheese

1/2 cup heavy cream

sea salt, to taste

pepper, to taste

1 tbs mustard powder

1 tbs garlic powder

Combine all ingredients into a prepared baking dish and mix well.  Bake at 350 degrees for 30 minutes.  Serve alongside chicken-thighs-over-apples.