Heat the pot over high heat and let preheat for at least 1 minute
Add canola oil
Using the tongs, carefully place chicken thighs skin down and allow to sear for 4 minutes
Flip, sear the other side for 4 minutes
Remove the chicken thighs to a paper towel lined plate
Add the onions and envy™ apples to the hot oil and sauté for 4 minutes
Add the chicken thighs back to the pot and add the garlic and broth. Note - you should add enough broth so that the chicken is covered about ¾ of the way up with broth, but not completely covered. Depending on the size of your pot, you may need more/less broth than indicated in the ingredients
Bring the broth just to a simmer then cover with the lid and put in the oven for 45 minutes.
Remove the thighs from the broth and shred off the bone
Pour the braising liquid into a blender and blend until smooth. Season with salt and pepper and spoon over the thighs! Note - it will make a lot of sauce, so feel free to cool, add to a sandwich bag and freeze flat to use again later
Credit: Lorin Michel Peters @LorinMichel
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