Ingredients
1
tablespoon oil
8
boneless skinless chicken thighs
1/2
teaspoon salt
3/4
cup apple cider or apple juice
1
cinnamon stick
2
whole cloves
1
(17-oz.) can sweet potatoes, drained
1
apple, sliced
1/4
cup pecan pieces
Preparation
Heat oil in Dutch oven over medium-high heat until hot. Sprinkle chicken with salt; add to skillet. Cook 4 to 5 minutes or until chicken is browned, turning once.
Pour apple cider over chicken. Add cinnamon and cloves. Bring to a boil. Reduce heat; simmer 5 minutes.
Add sweet potatoes and apple; cover and simmer an additional 10 minutes or until chicken is fork-tender and juices run clear. Remove and discard cinnamon and cloves. Sprinkle with pecans.
