Late Tomato & Apple Chicken Skillet

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1½ lbs bone-in skin-on chicken thighs
• 1½ tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 medium firm apples
• 1 lb late-season tomatoes
• 1 medium yellow onion
• 3 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tbsp apple cider vinegar
• ½ cup chicken broth
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley

Instructions

1. 1Pat the chicken thighs completely dry and season both sides generously with salt and pepper. Let them sit at room temperature 10 minutes while you prep the produce.
2. 2Core the apples and cut into ½-inch wedges, leaving the skin on for color and texture. Halve the tomatoes if large, or leave cherry tomatoes whole. Slice the onion into thin half-moons and mince the garlic.
3. 3Heat the olive oil in a large cast-iron or heavy skillet over medium-high heat until nearly smoking. Place the chicken skin-side down and cook undisturbed 6–7 minutes until the skin is deep golden and crisp.
4. 4Flip the thighs and cook another 4 minutes to brown the undersides. Transfer chicken to a plate; it will finish later.
5. 5Lower heat to medium. Add the onion to the rendered fat and cook 3 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
6. 6Add the apple wedges and cook 2 minutes, turning once, until they begin to caramelize at the edges but still hold shape.
7. 7Nestle the tomatoes into the pan along with the rosemary and thyme sprigs. Cook 2 minutes so the tomatoes start to blister and release juices.
8. 8Stir together the apple cider vinegar, broth, and Dijon, then pour the mixture into the skillet, scraping up browned bits. Bring to a lively simmer.
9. 9Return the chicken thighs skin-side up, nestling them among the fruit and tomatoes. Reduce heat to medium-low, cover partially, and simmer 12–14 minutes until the chicken reaches 175°F at the thickest point and the apples are tender-crisp.
10. 10Remove the herb sprigs. Swirl in the butter until the pan juices turn glossy. Sprinkle with chopped parsley and serve straight from the skillet while everything is hot and saucy.