Apple Cider Chicken Skillet

From the garden

• 3 crisp apples (Honeycrisp or Braeburn), cored and cut into thick wedges
• 1 yellow onion, sliced
• 4 sprigs fresh thyme

From the pantry

• 2 lb boneless, skinless chicken thighs
• 2 tbsp apple cider vinegar
• 1 cup chicken stock
• 1 tbsp dijon mustard
• 1 tbsp honey
• 2 tbsp butter
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Pat the chicken dry and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high and sear the thighs 4–5 minutes per side until golden. Set them on a plate — they finish cooking in the sauce.
2. Melt 1 tablespoon of the butter in the same pan and add the apple wedges cut-side down. Let them caramelize undisturbed 3–4 minutes until golden, then remove with the chicken — they go back in at the end so they don't collapse.
3. Add the onion with a pinch of salt and cook 4–5 minutes until soft and lightly browned. Pour in the vinegar and scrape up the browned bits, then whisk in the stock, dijon, honey, and thyme sprigs.
4. Return the chicken and any juices, simmer gently 8–10 minutes until the sauce reduces by about a third and the chicken reaches 165°F, then nestle the apples back in for the last 2 minutes to warm through.
5. Swirl in the last tablespoon of butter off the heat to gloss the sauce, discard the thyme stems, and serve over mashed potatoes, rice, or egg noodles.