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.
I took the advice of the others and used a tablespoon of Dijon. I used dried sage as I only had that on hand but did have fresh rosemary. I served this with roasted garlic couscous from Near East and that was wonderful with this dish. Will make again.
Try cast iron. I needed less oil than it called for and my chicken thighs never stick. I thought the apple and onion flavors played well off each and paired well nicely with the herbs.
This was very easy and very delicious. The only fault is the cooking times. It takes more than 4 min. per side. If you use thighs with bones it takes MUCH, MUCH longer.
Not only is this good hot but I had leftovers (just two of us) so I had the chicken cold the next day. It was wonderful, too. But that left me with leftover apple-onion mixture. I reheated that a few days later adding a can of tuna. That was also terrific. Indeed, you can make this recipe even easier by using canned tuna instead of thighs thus cutting out the bother of cooking those thighs.
This is a winner I'll be returning to over and over.
I made this as directed, only adding a bit more salt/pepper to season the thighs and a little bit more oil to cook the thighs. Used my large cast-iron pan, fresh herbs an gala apples. It was delicious, very flavorful. Will make again and will try with pork chops too. As always, I used my thermapen to make sure none of the thighs were overcooked.
I loved this recipe, which I served with sweet potatoes and steamed yellow summer squash. My only changes were to add garlic and to keep the chicken in the pan while the onion and apple cooked, as we like chicken that's very thoroughly cooked. Sadly didn't have fresh herbs, but it was fine with 1/3 the amount of dried. This was super easy and great for fall.
Delicious, quick and easy!!! Cannot wait to try with pork chops. I did bump up the Dijon a bit more the second time around. I didn't have fresh thyme so I used dry and it was still wonderful.
I followed recipe almost as written, except used bone-in, skinless chicken thighs, so cooking them took longer, boneless would be better or even smaller chicken breasts, strips etc would work. I'm going to try it with pork chops next time.
I used a large non-stick skillet for ease of clean up, which I believe the recipe should have indicated.
Next time I would increase the Dijon mustard to 1 tbsp and increase the chicken stock to a cup for more sauce, it can always be reduced. Fresh herbs are wonderful in this recipe.
Served it with brown rice, we loved it!
I made this with bone-in Iowa pork chops and it was great. Fresh herbs made it special. I used Envy apples and red onions. I thought the cook time was too short but the chops came out juicy and tender and the apples/onions still had a bit of crunch. This is a keeper for sure.
It's not awful, but it's also not anything special. Without the herbs, there would be virtually no flavor. Furthermore, the amount of oil is too small for cooking the chicken. Do you want chicken to stick to your pan? No? The you're better off going with around 3 tsps. I really do wonder if CL even uses a test kitchen anymore.
