Skillet Apple Chicken Thighs Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Hannah Klinger
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
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
Instructions
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.
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.
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