Apple Country Chicken Thighs

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

3 tbsp. olive oil
1 large Jonagold or Fuji apple, cored, and sliced
1 large Yellow or sweet onion, finely chopped
1 tablespoon Lemon juice
4 ounces Mushrooms, sliced
1 clove garlic, finely chopped
2 tablespoons Dijon mustard
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)
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, mushrooms, broth, and apple juice; saute for about 8 minutes until the chicken is fork tender. Remove the chicken, and apple slices and keep warm
  2. Bring the sauce to a boil for about 5 minutes. Pour sauce over the chicken and serve.