Load your skillet with succulent chicken, flavorful apples and onions too. Balance them all with herbs and make a simple pan sauce to tie it all together. All you need is a little buttered pasta or potatoes and a vegetable for a hearty meal everyone will love.
1TablespoonVegetable oilor other neutral cooking oil
6medium/large chicken thighs
1medium onion
3apples
½cupapple cider or dry white wine
2teaspoonsDijon mustard
1Tablespoonchopped fresh sage leafsor about a tsp of dried
1teaspoonrosemary
2teaspoonscornstarch
salt and pepper
Instructions
In a large skillet, warm the oil over medium heat until it ripples.
Season the chicken thighs liberally with salt and pepper. Place the chicken thighs in the pan with the hot oil. Cook them about 5 minutes on each side or until almost cooked through.
Meanwhile, clean, core and slice the apples and slice the onion.
Remove the chicken thighs from the pan. If there is excessive grease, remove all but a Tablespoon or two.
Add the onion and apples to the pan and cook for a couple of minutes.
Stir together the apple cider or wine, mustard, rosemary, and sage. Pour the liquid into the pan while stirring the deglaze the pan. Be sure to scrape up any bits that might be stuck to the bottom of the pan.
Nestle the chicken back into the pan with the apples and onions. Cover and cook for about 7 more minutes. Check the chicken to be sure it is all up to temperature.
Stir the cornstarch into 1/4 cup of water and stir into the pan. Allow to come to a bubble and thicken a bit. Adjust the seasoning on the pan sauce to your liking.