Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

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.

Hannah Klinger
Recipe by Cooking Light September 2016

Gallery

Jennifer Causey

Recipe Summary

active:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 1 thigh and about 2/3 cup apple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

354 calories; fat 24.1g; saturated fat 5.8g; mono fat 11.5g; poly fat 4.5g; protein 20g; carbohydrates 15g; fiber 3g; cholesterol 111mg; iron 1mg; sodium 495mg; calcium 27mg; sugars 10g; added sugar 0g.
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