Skillet Chicken and Sweet Potatoes



8 bone-in skinless chicken thighs (2 lb)
1/2 tsp each salt and pepper
2 tsp canola oil
2 onions, sliced
2 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp all-purpose flour
1 cup apple cider or juice
2 sweet potatoes (about 1-1/2 lb)
1 tbsp (15 mL) chopped fresh parsley

1 Trim any fat from thighs; sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; brown thighs. Remove to plate.
2 Drain any fat from pan. Add onions, garlic and thyme; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add cider; bring to boil, scraping up any brown bits from bottom of pan. Return chicken, fleshier side down, and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 10 minutes.
3 Meanwhile, peel and cut potatoes into 1-inch cubes; add to pan. Turn chicken over; simmer, covered, until juices run clear when chicken is pierced and potatoes are tender, about 30 minutes. Sprinkle with parsley.

Serves 4