Braised Apple Balsamic Chicken Thighs

3/4 cup (175 mL) all-purpose flour

2 tsp (10 mL) dried thyme leaves

1 tsp (5 mL) paprika

1 tsp (5 mL) salt, divided

1/2 tsp (2.5 mL) pepper, divided

8 bone-in, skinless chicken thighs

1 tbsp (15 mL) canola oil

1 apple, peeled, cored and chopped

1 cup (250 mL) sodium-reduced chicken broth

1/3 cup (75 mL) apple juice, divided

1/4 cup (60 mL) balsamic vinegar

1 tbsp (15 mL) Dijon mustard

2 cloves garlic, minced

1 tbsp (15 mL) cornstarch

2 tbsp (30 mL) chopped green onion

1 Place the flour, thyme, paprika and half the salt and pepper in a plastic re-sealable bag. Add the chicken, in batches, and shake until well coated. Shake off the excess flour and transfer to a plate.
2 Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until browned; stir in the chopped apple. Whisk the broth with ¼ cup (60 mL) juice, the vinegar, mustard, garlic and remaining salt and pepper. Pour into skillet and bring to a boil.
3 Reduce heat and simmer, uncovered, for 20 to 25 minutes or until chicken is tender and cooked through. Transfer the chicken to a platter and tent with foil. Whisk the cornstarch with the remaining apple juice. Pour into the skillet and bring to a boil. Cook, stirring constantly for 3 minutes or until the sauce is thickened. Pour over the chicken thighs and sprinkle with green onion.