Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 large firm apples (like Honeycrisp or Granny Smith), sliced
- 1 small red onion, cut into wedges
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and fresh rosemary to create the glaze. Core the apples and slice them into thick wedges. Peel the red onion and cut it into wedges of a similar size to ensure even cooking.
- Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Place the chicken in the skillet and sear for 3 to 4 minutes per side until the surface is golden brown. Remove the chicken from the pan temporarily and set it aside on a plate.
- Add the sliced apples and onions to the same skillet, stirring for 2 minutes to soak up the pan juices. Nestle the chicken back into the pan among the apples and onions. Pour the maple Dijon glaze evenly over the chicken and fruit. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the skillet from the oven and let it rest for 5 minutes. Spoon the extra glaze from the bottom of the pan over the chicken and apples to add a beautiful shine. Serve directly from the skillet for a rustic look, or arrange the chicken and apples on a platter. Garnish with an extra sprig of fresh rosemary if desired.
- Cook Time: 45 minutes