This dish is perfect for easing into fall and comes together in one pan. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pot.
Ingredients
1½ tablespoons olive oil, divided
4 (4-oz.) skinless, boneless chicken thighs
½ teaspoon kosher salt, divided (use light salt to further reduce sodium content)
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock
1 tablespoon Dijon mustard
1 tablespoon chopped fresh sage
1½ 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 1½ teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with ¼ teaspoon salt and ⅜ 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 ¼ teaspoon salt, remaining ⅜ 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.