Description
This main dish is fast enough for a weeknight, but “fancy” enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.
Ingredients
- ⅔ cup apple juice
- ⅔ cup Pinot Grigio wine
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon herbes de Provence
- 1 tablespoon unsalted butter
- 8 medium boneless, skinless chicken thighs
- salt and ground black pepper to taste
- ½ cup onion slices
- 4 medium Apples, raw
- ⅔ cup heavy cream
Instructions
- Combine apple juice
- white wine
- Dijon mustard
- garlic
- ginger
- and herbes de Provence in a small container; set aside.
- Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs
- about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs
- add apple slices
- and pour cooking liquid on top. Bring mixture to a boil
- cover
- and reduce heat to a simmer.
- Simmer until chicken is no longer pink in the center and the juices run clear
- about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken
- apples
- and onions to a serving dish and keep warm.
- Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups
- stirring frequently
- about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
- Pour sauce over chicken
- apples
- and onions and serve.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4