4 bone-in chicken thighs, with skin
Salt and pepper
6 tablespoons butter, cubed and divided
3 cups apple cider
3 fresh thyme sprigs
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
8 ounces Keystone Farms Cheese Smoked Gouda cheese, shredded
2 tablespoons maple syrup
1 teaspoons Dijon mustard
Fresh thyme sprigs
1 Pat chicken thighs dry with paper towel. Season with salt and pepper.
2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Brown chicken thighs for 3 minutes on each side. Transfer to a plate; keep warm.
3 Add apple cider and thyme sprigs, stirring to loosen any browned bits from bottom of pan. Reduce heat to low. Add chicken and sweet potatoes. Simmer, covered, for 13-18 minutes or until potatoes are tender and a thermometer inserted in meat reads 165°F. Remove and discard thyme sprigs.
4 Transfer chicken to another plate; keep warm. Remove potatoes with a slotted spoon to a bowl, reserving pan juices in skillet. Mash potatoes with remaining butter. Stir in gouda. Keep warm.
5 Add maple syrup and Dijon mustard to skillet. Bring to a boil; cook and whisk 5-7 minutes longer or until sauce is reduced by half. Serve chicken and potatoes with sauce. Garnish with thyme.