Post by PattiA on Sept 8, 2016 21:29:35 GMT -5
Something for Fall.
Skillet Apple Chicken Thighs
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.
Skillet Apple Chicken Thighs
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.