Ingredients
The following ingredients have 4 Servings
- 2/3 c. water
- 1 Republic of Tea Apple Cider Tea teabag
- 2 Tbs. olive oil (divided)
- 4 bone-in chicken thighs
- 2 Tbs. honey
- 1 Tbs. whole-grain mustard
- 1 Tbs. unsalted butter
- 2 large apples (1/2-3/4 inch dice)
- 1 large sweet potato (peeled, 1/2-3/4 inch dice)
- kosher salt
- freshly ground black pepper
- 1 1/2 Tbs. chopped fresh rosemary
- rosemary sprig(s) (for garnish (optional))
Instruction
- Place water and tea bag in a microwave-safe measuring cup or bowl. Microwave for 60-90 seconds, until water is hot. Allow tea to steep for 5 minutes or longer. (Tea doesn't need to be hot, so don't worry about it cooling.)
- Preheat oven to 425.
- In a non-stick, cast-iron skillet, heat 1 Tbs. olive oil over medium-heat until very hot. Season chicken with salt and pepper, and then place skin-side down in the skillet, searing until golden, about 2 minutes. Transfer to a plate.
- Add tea, honey, and mustard, stirring with a wooden spoon to scrape up any bits stuck to the bottom of the skillet. Simmer for 5 minutes, reducing slightly. Stir in butter.
- Add apples and sweet potatoes. Sprinkle with salt and pepper. Nestle chicken thighs into apples and potatoes. Sprinkle with rosemary.
- Transfer skillet to oven and bake until chicken reaches 165F at its thickest part, 22-26 minutes. Transfer chicken thighs to a clean plate. Cover with foil.
- Stir apple-sweet potato mixture and return to oven for another 10-15 minutes, until sweet potatoes are cooked throughout.
- Serve hot, with pan drippings drizzled over chicken.
