Hearty Chicken, Apple, and Potato Skillet

1.Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and dried thyme.

2.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside.

3.In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and develop a golden crust.

4.Add the sliced onions and minced garlic to the potatoes. Cook for an additional 3-4 minutes until onions become translucent and fragrant.

5.Stir in the sliced apples and cook for 2 minutes, allowing them to soften slightly but retain their shape.

6.Pour in the chicken broth, apple cider vinegar, and honey. Stir to combine, scraping any browned bits from the bottom of the skillet. Reduce heat to medium-low and simmer for 5 minutes until the potatoes are tender and the liquid has slightly reduced.

7.Return the cooked chicken thighs to the skillet, nestling them among the potatoes and apples. Cook for another 2 minutes to reheat the chicken and meld the flavors.

8.Taste and adjust seasoning with additional salt and pepper if needed.

9.Garnish with freshly chopped parsley before serving.