1 package Misty Knoll Legs & Thighs

1/2 Tbs. Sunflower Oil

1 tspn each salt & pepper

3 Apples, sliced

2 Onions, sliced

1 clove Garlic, minced

1 Tbs. Mustard Seeds

1 Tbs. Butter

1/4 cup Dry White Wine

1/2 Tbs. Fresh Thyme, chopped

Sauté chicken in oil, salt & pepper, skin side down, in cast iron pan until just browned.

Remove chicken and put on plate.

In same pan - sauté apples, onions, mustard seeds, and garlic in butter until just browned. Deglaze by pouring wine into pan, loosening any ‘fond’ (aka ‘cooks gold’- any brown, caramelized bits on the bottom of the pan).

Add the chicken back into the cast iron pan, skin side up, with the apple and onion mixture; sprinkle the thyme onto the chicken and over the apples.

Put pan in oven at 350 degrees until done (chicken reaches 160 degrees internal temperature) about 30 minutes.