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.
Yield: Serves 4(serving size: 1 thigh and about 2/3 cup apple mixture)
Total time: 26 Minutes
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
1. 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.
2. 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.