Apple Country Chicken Thighs

Great week-night fare. Works with any fowl parts ( breasts, legs, tenders).

  • 3 tbsp. olive oil
  • 1 large Nicola, Jonagold or Fuji apple, cored, and sliced
  • 1 large yellow or sweet onion, thinly sliced
  • 1 tablespoon Lemon juice
  • 4 ounces Mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup chicken broth
  • 1/2 cup Apple juice or cider (the cloudy kind is best)
  • 6 boneless, skinless chicken thighs (1 1/2 per person)
  • Kosher salt
  • freshly ground black pepper
  • 1 to 2 tablespoons chopped parsley
YIELD: Serves 4
COURSE: Chicken & Other Birds
CUISINE: Canadian
  1. Heat the oil in a large skillet and saute the chicken until golden. Add sliced apples, onion, lemon juice, garlic, mustard, honey, mushrooms, broth, and apple juice. Season with salt and pepper.
  2. Saute for about 8 minutes until the chicken is fork-tender. Remove the chicken, and apple slices and keep warm
  3. Bring the sauce to a boil for about 5 minutes. Pour sauce over the chicken sprinkle with parsley and serve.