• 8 pieces of boneless chicken thighs, about 1200g
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large onions, thinly sliced
• 3 tart apples (Granny Smith), peeled and sliced
• 3 cloves garlic, finely chopped
• ¾ cup dry white wine
• 1 chicken stock cube dissolved in ¾ cup hot water
• ¾ cup heavy cream
• 1½ tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh thyme, chopped
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
METHOD
1. Season the chicken pieces well with salt and pepper. In a large, wide skillet, heat the olive oil along with the butter.
2. When the butter has melted, brown the chicken over high heat, in batches if necessary, for about 3–4 minutes per side, until nicely golden brown. Remove the chicken to a plate and keep warm.
3. In the same skillet, add the onions and sauté over medium heat until they soften, become sweet, and translucent. Add the apples and let them caramelize lightly for 3–4 minutes. Add the garlic and stir for a few seconds, just until fragrant.
4. Deglaze with the wine and let the alcohol evaporate. Add the mustard, stock, apple cider vinegar, and thyme. Stir and reduce the heat. Let the sauce simmer for 5–6 minutes.
5. Pour in the heavy cream, stir gently, and return the chicken to the skillet along with its juices. Simmer for 10 minutes, until the chicken is fully cooked and the sauce has thickened. Taste and adjust salt and pepper as needed. Serve hot, with mashed potatoes, rice, or even plain, with plenty of sauce.
