Use sprigs of rosemary and thyme from your herb garden for this fresh cast iron dinner.
- In a cast iron pan, sauté 4-6 chicken thighs in 1 Tbs oil on each side until browned, about 4-6 minutes. Remove and set aside.
- To the pan, add 2 small green apples cored and sliced into thick wedges and 1 large red onion cut into wedges. Season well with salt and pepper and return chicken to the pan.
- Add 1 cup chicken stock, 2 Tbs butter, plus sprigs of fresh rosemary and thyme. Sprinkle ¼ cup dried cranberries all around the pan and heat in 400 degree F oven for 15 minutes or until chicken is cooked through.