Autumn Apple Chicken Thighs

Do you know what I love about soups? Oh sure, there are the obvious reasons – delicious, comforting, cozy. But then there are the other reasons, such as presentation. I love my soup tureen. I love having Bouillon Spoons in my flatware drawer. And I love those cute little soup bowls with handles.

My soup tureen is used for more than just soups. Anything saucy is great in a tureen. Those round Bouillon spoons are great chili spoons. And those soup bowls – the possibilities are endless. Soups, chilies, stews and even a chicken dinner.

I’m not sure which I am more excited about – breaking out the soup bowls or serving up an awesome Autumn Supper. Toss a salad, warm some bread and we are all set! After a morning of apple picking, what a great treat!

Autumn Apple Chicken Thighs
2 tablespoons Canola Oil
8 Chicken Thighs, with bone in, skin optional (about 3 lbs)
1/2 teaspoon Salt
1/2 teaspoon Pepper
4 medium Fuji or Gala Apples, coarsely chopped
1 medium Onion, slivered
2 Garlic Cloves, press
2/3 cup Barbecue Sauce
1/2 cup Apple Cider
2 tablespoons Local Honey

In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. If necessary, brown chicken in batches and transfer to a 3-qt. slow cooker.

While the chicken is browning, coarsely chop the apples and set aside. Once all the chicken has been place in the slow cooker; top with apples.

Cut the onions into long slivers. Break apart and add onion to now empty skillet. Cook and stir the onions over medium heat 2-3 minutes or until tender. Press garlic directly over the onions; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples.

Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.

To serve, place a thigh into each of 8 soup bowls. Ladle with apple-onion mixture from the pot. Serve and enjoy.