Ingredients
Scale
- 4 pieces chicken thighs, bone-in and skin-on
- 2 medium apples, firm like Granny Smith or Honeycrisp
- 1 large shallot
- 3 cloves garlic, minced
- 1 cup chicken broth, low sodium
- 1 cup coconut cream, full-fat
- 2 tablespoons Dijon mustard, whole grain
- 1 tablespoon fresh thyme
Instructions
- In a large skillet over medium-high heat, add a drizzle of olive oil.
- Once hot, place the chicken thighs skin-side down in the pan.
- Sear for 6-7 minutes until golden brown and crispy.
- Flip them over and cook for another 5 minutes on the other side.
- Remove from skillet and set aside.
- In the same skillet, lower the heat to medium and toss in diced shallots.
- Sauté for about 3 minutes until translucent before adding minced garlic.
- Stir frequently for an additional minute until fragrant.
- Toss in apple slices.
- Stir gently while cooking for about 4-5 minutes until they start softening but still hold their shape.
- Pour in one cup of chicken broth along with coconut cream and Dijon mustard.
- Stir everything together until combined well, scraping up any flavorful bits stuck at the bottom of your pan.
- Nestle the chicken thighs back into your skillet among the apples and sauce.
- Sprinkle fresh thyme over everything before covering it with a lid.
- Let it simmer on low heat for 20-25 minutes until cooked through.
- Once everything is cooked to perfection, remove from heat and let sit uncovered for a few minutes to thicken slightly.
- Garnish with more fresh thyme if desired, then serve immediately alongside fluffy rice or crusty bread.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve with crusty bread or rice.
Use fresh herbs for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Stovetop
Nutrition
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg