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.

Source: canolainfo.org