Fall Chicken Skillet

Instructions

1. Prep: Adjust oven rack to middle position and preheat to 375°F. Cover a sheet tray with foil and set aside. Wash and dry produce.
2. Cut: Remove apple core, chop apple into small dice, then place in a bowl and set aside. Slice green beans in half. Remove bacon from package, lay on a cutting board, and slice bacon crosswise, cutting it into small lardons.
3. Sear Chicken: Heat a large cast iron skillet over high heat. While skillet heats, evenly season chicken thighs with Gunpowder House Rub. Add grapeseed oil to hot pan, add chicken skin-side down, and sear until skin is browned, about 3 to 5 minutes. Transfer chicken to a prepared sheet tray, skin-side up. Pour Texas heat jelly over the top and bake for 20 minutes.
4. Cook vegetables: Reduce heat to medium, add bacon lardons, and cook until crisp. Remove from pan and set aside. Add mushrooms and onions and sauté until translucent, about 3 minutes. Add green beans and thyme, toss to combine, and sauté for an additional 2 minutes.
5. Add couscous: Add couscous to pan, toss to combine then add water or chicken stock, salt, and seasoning packet from couscous. Bring to a boil, cover with foil, and reduce heat to low. Cook for 5 minutes.
6. Finish: Once couscous is cooked, remove foil. Toss in cooked bacon and diced apples. Remove chicken from oven and place on top of couscous and vegetables to serve.