Autumn is fast approaching and I’m transitioning my wardrobe from shorts, sleeveless shirts, and sandals to sneakers, jeans, and sweatshirts. On the food front, a wide variety of apples are finally ready at pick-your-own farms and farmers’ markets and that makes me happy! I love the flavors, colors, weather, and festivities of fall. It is my favorite season of the year!
Being a dessert first sort of person, I naturally have an abundance of baked goods recipes using apples. But I am also a firm believer in the apple-a-day-keeps-the-doctor-away philosophy, so I have lots of apple recipes that aren’t dessert, too. This is one of those. Pork pairs well with apples but so does chicken, and with a few previous pork & apple combinations posted here (Apple-Stuffed Pork Tenderloin & Pork Tenderloin with Roasted Apples & Cider Sauce) now it is time for a chicken & apple dish.
Apple & Onion Chicken Thighs
Apple & Onion Chicken Thighs (adapted from cookinglight.com)
Yield: Serves 4 Time required: 26 Minutes
Ingredients:
- 1 1/2 tablespoons olive oil, divided
- 1 pound skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup unsalted chicken broth or stock
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
- 2 medium apples, thinly sliced
- 1 small red onion, thinly vertically sliced
Preparation:
Prep the apples and onion.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of oil to the pan, swirling the pan to coat it. Sprinkle the chicken evenly with 3/8 teaspoon each salt and pepper. Add the chicken to the pan, cooking it for 4 minutes on each side or until the chicken is done. Remove it from the pan.
Cook the chicken until it is cooked through.
Remove the chicken from the pan.
Combine the stock and mustard, stirring them together with a whisk. Add the remaining 1 tablespoon of oil to the pan, once again swirling the pan. Add the remaining 3/8 teaspoon each salt and pepper, along with the sage, rosemary, apple, and onion to the pan. Cook the food for 4 minutes, stirring occasionally.
Saute the apples, onion, seasonings, and spices.
Stir in the stock mixture. Return the chicken to the pan. Cook it for 3 minutes or until the liquid is reduced by half. Plate the dish and serve it immediately.
This is a great fall meal!
Bring on the fall foods! ~Linda
Apple & Onion Chicken Thighs (adapted from cookinglight.com)
Yield: Serves 4 Time required: 26 Minutes
Ingredients:
- 1 1/2 tablespoons olive oil, divided
- 1 pound skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup unsalted chicken broth or stock
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
- 2 medium apples, thinly sliced
- 1 small red onion, thinly vertically sliced
Preparation:
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of oil to the pan, swirling the pan to coat it. Sprinkle the chicken evenly with 3/8 teaspoon each salt and pepper. Add the chicken to the pan, cooking it for 4 minutes on each side or until the chicken is done. Remove it from the pan.
Combine the stock and mustard, stirring them together with a whisk. Add the remaining 1 tablespoon of oil to the pan, once again swirling the pan. Add the remaining 3/8 teaspoon each salt and pepper, along with the sage, rosemary, apple, and onion to the pan. Cook the food for 4 minutes, stirring occasionally. Stir in the stock mixture. Return the chicken to the pan. Cook it for 3 minutes or until the liquid is reduced by half. Serve immediately.