- Cook Time
- Prep Time
- 6 ServingsServings
- 3 lbs boneless, skinless, chicken thighs 1.5g
- Salt and pepper to taste
- 3 Tbsp canola oil 45 mL
- 3 Tbsp honey 45 mL
- 2 apples, peeled, cored and cut into 1/2 inch (1 cm) thick wedges 2
- 1/2 cup chopped shallots 125 mL
- 1/4 cup chicken broth 60 mL
- 1/2 cup apple cider 125 mL
- 2 sprigs fresh sage 2
1 Sprinkle chicken thighs with salt and pepper. Heat canola oil, in large frying pan, over medium heat. Cook chicken about 8 to 10 minutes, turning over once. Transfer chicken to a plate.
2 Add honey, apples and shallots to the pan and cook over medium heat, stirring occasionally, until apples are browned, about 5 minutes.
3 Add broth, cider, sage and de-glaze the pan by boiling and scraping up any brown bits, for 1 minute. Return chicken to the pan. Reduce heat and simmer, covered, until chicken is cooked through about 15 minutes.
4 Remove chicken thighs and keep warm. Boil sauce for a few minutes until sauce is slightly reduced. Place chicken pieces on platter, garnish with fresh sage. Pour sauce into serving dish and pass with chicken.