Maple-Mustard Chicken Skillet with Apples and Sweet Potatoes

Instructions

1. 1Season the chicken thighs on both sides with the kosher salt and black pepper. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, and sage.
2. 2Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, 3 to 4 minutes per side. Transfer to a plate (it will finish cooking later).
3. 3Add the remaining 1 tablespoon olive oil to the skillet. Stir in the sweet potatoes and red onion and cook, stirring occasionally, until the potatoes start to brown and soften at the edges, 5 to 6 minutes.
4. 4Add the apple wedges and cook 2 minutes more, just until they begin to caramelize.
5. 5Pour in the apple cider, scraping up any browned bits from the pan. Nestle the chicken back into the skillet and pour the maple-mustard mixture over everything.
6. 6Cover and cook over medium heat until the chicken reaches 165°F and the sweet potatoes are tender, 6 to 8 minutes.
7. 7Uncover and simmer 1 to 2 minutes to thicken the glaze. Taste and add a pinch more salt if needed. Serve hot, spooning pan juices over each plate.

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