As soon as that first drop in temperatures happens in September, I get SO excited about switching up my weekly dinner menu to bring in some autumn-inspired dishes. It’s so nice to get to bring some comfort foods back in the mix, and not to fear turning my oven up and overheating in my kitchen. When the cool air blew in last week, I got experimenting with this easy weeknight dinner full of fall-harvest flavors: Apple Dijon Skillet Chicken. Just seeing my skillet back on the counter is a sign of the seasons changing!I started the dish with sautéed onions and chicken thighs browned in butter, and then added in cubed apples, chicken stock, and dijon mustard for a simple pan-sauce. The whole thing comes together in less than a half an hour and while it was cooking I roasted a few potatoes to serve alongside it. The sauce, with apple and mustard flavors, tastes delicious drizzled over the chicken and potatoes. A perfect testament to the success of a new recipe test: there were no leftovers. We all had second helpings, even Jane, and gobbled up every last bit. Get the recipe below:
- 1 Tbsp. of Butter
- 1 Small Yellow Onion, Diced
- 1.25 Lbs. of Chicken Thighs
- 2 red apples, Cored and diced
- ¾ Cup of Chicken Stock
- 1 Tbsp. Dijon Mustard
- Salt and Pepper
- Fresh Parsley, for garnishing
- Roasted potatoes, for serving
- In a cast iron skillet, melt butter over medium heat and sauté diced yellow onion until it beings to soften.
- Season chicken thighs well with salt and pepper, and add to the hot skillet for about 7-10 minutes, until browned and cooked through.
- Remove the chicken thighs from the pan and sent aside; add diced apple pieces to the pan and cook for 2 minutes until they begin to soften.
- Add chicken stock slowly to the pan, using a wooden spoon to scrape up any bits from the bottom of the skillet.
- Whisk in the Dijon mustard and simmer the sauce for 10 minutes until it thickens and reduced by about ⅓. Add chicken back to the pan to warm before serving, and garnish with fresh chopped parsley.
- Optional: serve with roasted potatoes; spoon the extra sauce over the potatoes when serving.
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