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Skillet Apple Chicken Thighs

Photo: Jennifer Causey

Active time 26 mins
Total time 26 mins
Yield

Serves 4 (serving size: 1 thigh and about 2/3 cup apple mixture)

This dish is perfect for easing into fall and comes together in one pan to boot. To make the September 2016 cover recipe, use 4 (6-ounce) bone-in pork chops in place of chicken thighs. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pot.  

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 4 (4-oz.) skinless, boneless chicken thighs
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Nutrition Information

  • calories 354
  • fat 24.1 g
  • satfat 5.8 g
  • monofat 11.5 g
  • polyfat 4.5 g
  • protein 20 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 111 mg
  • iron 1 mg
  • sodium 495 mg
  • calcium 27 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.

  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.