Preheat the oven to 300 degrees

Dry the chicken thighs with a paper towel

Generously season the thighs with salt and pepper

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 apples to the hot oil and sauté for 4 minutes

Add the chicken thighs back to the pot, and add the garlic and broth **You should add enough broth so that the chicken is covered about ¾ of the way up with broth, but not covered in broth.  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! **It will make a lot of sauce, so feel free to cool, add to a Ziploc bag and freeze flat for later use

Enjoy!