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.
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.
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.
- Serves: 4
- Prep Time:
- Cook Time:
- 3/4 cup (175 mL) all-purpose flour
- 2 tsp (10 mL) dried thyme leaves
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) salt, divided
- 1/2 tsp (2.5 mL) pepper, divided
- 8 bone-in, skinless chicken thighs
- 1 tbsp (15 mL) canola oil
- 1 apple, peeled, cored and chopped
- 1 cup (250 mL) sodium-reduced chicken broth
- 1/3 cup (75 mL) apple juice, divided
- 1/4 cup (60 mL) balsamic vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp (15 mL) cornstarch
- 2 tbsp (30 mL) chopped green onion
Serve over buttered noodles, mashed potatoes or creamy polenta.