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Nutrition info

AmountPer 2 chicken thighs & ⅓ cup (75 mL) sauce serving
  • Calories350
  • Protein25 g
  • Fat13 g
  • Saturated fat3.5 g
  • Carbohydrates23 g
  • Fibre2 g
  • Sugars5 g
  • Cholesterol112 mg
  • Sodium460 mg
% Daily ValuePer 2 chicken thighs & ⅓ cup (75 mL) sauce serving
  • Potassium118
  • Calcium2
  • Iron8
  • Vitamin A6
  • Vitamin C6
  • Vitamin B67
  • Vitamin B123
  • Folate
  • Magnesium
  • Zinc2
Food prep tip

Braised Apple Balsamic Chicken Thighs

  • Thigh
Prepping15min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 25 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Place the flour, thyme, paprika and half the salt and pepper in a plastic re-sealable bag. Add the chicken, in batches, and shake until well coated. Shake off the excess flour and transfer to a plate.

2

Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until browned; stir in the chopped apple. Whisk the broth with ¼ cup (60 mL) juice, the vinegar, mustard, garlic and remaining salt and pepper. Pour into skillet and bring to a boil.

3

Reduce heat and simmer, uncovered, for 20 to 25 minutes or until chicken is tender and cooked through. Transfer the chicken to a platter and tent with foil. Whisk the cornstarch with the remaining apple juice. Pour into the skillet and bring to a boil. Cook, stirring constantly for 3 minutes or until the sauce is thickened. Pour over the chicken thighs and sprinkle with green onion.

Recipe note<p>Serve over buttered noodles, mashed potatoes or creamy polenta.</p>