In a large saucepan, heat olive oil over medium heat.
Sear chicken thighs for a few minutes on both sides until golden brown.
Remove chicken thighs from saucepan and return saucepan to burner.
Add onions and garlic and cook for 2 minutes until golden brown.
Add chicken thighs to saucepan. Using a spatula, blend flour into chicken-vegetable mixture and cook for 1 minute.
Incorporate apple juice, cranberries and maple syrup.
Add marjoram sprigs and season with salt and pepper.
Cover and simmer for 30 minutes
Remove from heat and discard marjoram sprigs.
Serve with oven-roasted vegetables and a sweet-potato puree.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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