1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 cup apple jelly
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
3 red apples, cored and cut into 1/2-inch wedges
In a shallow dish, combine the flour, salt, and pepper. Dip the chicken into the seasoned flour, coating completely.
In a large skillet, heat the oil over medium heat. Brown the chicken in batches for 5 to 7 minutes per side.
Meanwhile, in a medium bowl, combine the apple jelly, lemon juice, and cinnamon; mix well then stir in the apples. Add entire mixture to the skillet and reduce the heat to medium-low
Add reserved cooked chicken to skillet and simmer for 25 to 30 minutes, or until no pink remains in the chicken and the sauce has glazed the chicken, turning it halfway through cooking.
Serve chicken topped with apples and any glaze remaining in the skillet.
Lodge Pre-Seasoned Cast-Iron Skillet, 15-inch