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Submitted by: John Alexander from New Britain, CT
Originally shared on the web 05/06/2019

1 to 2 sweet potatoes, peeled and cubed
2 tart apples, cored and sliced
1 T. fresh rosemary, chopped
salt and pepper to taste
2 T. olive oil, divided
6 chicken thighs, trimmed
2/3 c. apple cider
2 T. honey
1 T. grainy mustard
1 T. butter
3 sprigs fresh rosemary

Combine potatoes, apples and chopped rosemary in a bowl; season with salt and pepper. Drizzle with one tablespoon oil; toss until combined and set aside. Heat remaining oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down. Cook for 3 to 5 minutes, until golden. Remove chicken to a plate. Stir cider, honey and mustard into drippings in skillet. Bring almost to a boil; cook until mixture has cooked down slightly. Whisk in butter. Return chicken to skillet, skin-side up. Spoon potato mixture around chicken; add rosemary sprigs to skillet. Transfer skillet to oven. Bake, uncovered, at 425 degrees for about 20 minutes, until chicken is cooked through and potatoes are tender. If potatoes need longer to cook, transfer chicken to a platter; let stand. Return skillet to oven until potatoes are tender. Serve chicken and potato mixture topped with sauce from skillet. Makes 6 servings.