Ingredients

• 8 large chicken thighs
• 6 T. olive oil (divided)
• 1 medium onion, chopped
• 1/4 C. finely chopped celery
• 1 garlic clove, minced
• 2 medium apples, cored, and chopped
• 1/4 C. raisins
• 1/4 C. chopped walnuts
• 1 egg, beaten
• 1 t. dried tarragon

Instructions

1. In a medium size frying pan, heat 2 T. oil.
2. Add onion, celery, and garlic.
3. Sauté about 3 minutes, until onion and celery are tender.
4. Remove from heat.
5. Add apple, raisins, walnuts, and eggs; mix well.
6. Preheat oven to 350F.
7. Prepare chicken thighs by pulling the skin away from the meat without removing it.
8. Stuff apple mixture between the skin and meat.
9. Arrange chicken pieces in a foil-lined 9 x 13 x 2-inch baking dish.
10. In a small bowl, combine the remaining 4 t. olive oil with tarragon.
11. Brush over chicken thighs.
12. Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is tender.