Apple Country Chicken Thighs

This dish is perfect for easing into fall and comes together in one pan to boot. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pan. Works with any fowl parts ( breasts, legs, tenders).

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
Canadian

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large Honeycrisp, Nicola, Jonagold or Fuji apple, cored, and sliced
  • 1 large yellow or sweet onion, thinly sliced
  • 1 tablespoon Lemon juice
  • 4 ounces Mushrooms, sliced (cremini or wild)
  • 3 cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon blending (or all-purpose) flour
  • 1/2 cup chicken broth
  • 1/2 cup Apple juice or cider (the cloudy kind is best)
  • 1/2 cup cranberries, fresh or dried ( optional for Christmas)
  • 6 boneless, skinless chicken thighs (1 1/2 per person)
  • 1 teaspoon Dried Italian herbs, or fresh basil and/or fresh oregano
  • 1 teaspoon Rosemary leaves, roughly chopped
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 1/3 cup freshly shredded mozzarella cheese (optional)

DIRECTIONS:

  1. Put the olive oil and butter into a large skillet. Heat for approximately a minute. Add the chicken and cook 3 minutes per side, with the lid on for the second half until the chicken is golden brown. Remove to a plate and keep warm.
  2. Add the sliced apples, onion, lemon juice, garlic, mustard, mushrooms, Rosemary, cranberries and broth. Mix the flour and the apple juice, and add to the pan. Season with salt and pepper. Saute for about 6-7 minutes. until the apples are cooked and the sauce is somewhat thickened. Return chicken to the pan, optionally sprinkle the cheese over top and warm for 2 minutes.
  3. Pour sauce over the chicken. Sprinkle with parsley and serve.

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