about 1 hr
One Pan Apple & Thyme Chicken
- 2 tbsp butter
- Drizzle of olive oil
- 8 bone in, skin on, chicken thighs
- Salt & fresh cracked pepper
- 1 onion, cut into large chunks
- 1 apple, cored and cut into eighths
- 1 tsp garlic granules
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- 2 tbsp flour
- ½ c dry white wine
- 6 carrots, cut into sticks
- 4 medium potatoes, cut into medium wedges
Step by Step Instructions
Heat oven to 375.
Melt 1 tbsp butter in a heavy skillet over medium-high heat. Add chicken, sprinkle with salt and pepper and sear both sides to golden brown. Remove chicken from pan and set aside.
Place onion and apple into a bowl. Drizzle with olive oil and sprinkle with flour. Mix until everything is coated in flour then pour apples and onions into the pan you used to brown the chicken along with the last tbsp of butter, garlic, thyme and bay leave, and sauté for about 5 minutes then add carrots and potatoes. Stir in wine and bring to a gentle boil until sauce begins to thicken.
Nest chicken back into the pan, and pop it into the oven for about 40 minutes, until potatoes and carrots are tender and chicken is cooked through.
Serve vegetables over 4 soup plates, top each plate with 2 pieces of chicken and drizzle with gravy – sit down, pour yourself a nice cold glass of Pinot Grigio, and savor this delightful one pan wonder!