1. Marinate chicken thighs in Tuscan Farmhouse Seasoning and Wild Mushroom & Sage Olive Oil overnight or for at least 4 hours.

2. In a large skillet, saute onion in Wild Mushroom & Sage Olive Oil.

3.  Once onions are translucent, add chicken thighs & brown on each side

4. Add minced garlic

5. Set chicken thighs aside & dice into 1-2″ cubes

6. Add 1 cup uncooked rice, 2 cups chicken broth to skillet & diced chicken back to skillet

7. Allow broth to boil then lower to a simmer for about 20 minutes or until the rice is completely cooked through. Add more broth as needed.

8. Add more Tuscan Farmhouse Seasoning as needed (and/or Truffle Salt as a nice earthy flavor!)

9. Thinly slice apples and add to chicken & rice mixture. We like them al dente so I added them at the end, but you can always add them earlier to cook them down.

Enjoy!