Savory Skillet Chicken and Apples
This skillet dish is so awesome that the whole family will enjoy it. Having a versatile recipe in your cookbook is great because it gives you something to make after a day at work and also nice enough to serve to your guest. In your skillet, the only thing you will need is succulent chicken, and flavorful apples and onions. To finish off and make it a hearty meal, all you need is buttered pasta or potatoes and a vegetable of your choice.
Prep Time: 10 Minues
Cook Time: 25 Minutes
Yield: 6 Servings
Difficulty: Medium
INGREDIENTS
- 1 Tbsp oil
- 6 medium/large chicken thighs
- 1/2 Cup apple cider or dry white wine
- 2 tsp Dijon mustard
- 1 Tbsp chopped fresh sage leaves (or about a tsp of dried)
- 3 apples, sliced
- 1 tsp rosemary
- 1 medium onion, sliced
- 2 tsp corn starch
- salt and pepper
DIRECTIONS
- In a large Swiss Diamond skillet, warm the oil over medium heat until it ripples.
- Season the chicken thighs generously with salt and pepper. Place the chicken thighs in the pan with the hot oil. Cook them about 5 minutes on each side or until almost cooked through.
- Remove the chicken thighs from the pan. If there is excessive grease, remove all but a tablespoon or two.
- Add the onion and apples to the pan and cook for a couple of minutes.
- Stir together the apple cider or wine, mustard, rosemary and sage. Pour the liquid into the pan while stirring to deglaze the pan. Be sure to scrape up any bits that might be stuck to the bottom of the pan.
- Nestle the chicken back into the pan with the apples and onions. Cover and cook for about 7 more minutes. Check the chicken to ensure it is heating evenly.
- Stir the cornstarch into 1/4 cup of water and stir into the pan. Allow to come to a bubble and thicken a bit. Adjust the seasoning on the pan sauce to your liking.
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