Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups apple cider
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 large apple, thinly sliced
- 3 garlic cloves, minced
- 1 onion, sliced
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
Feel free to substitute the chicken thighs with boneless, skinless chicken breasts if you prefer a leaner cut. Just be mindful of the cooking time, as breasts can dry out faster. You can also swap fresh rosemary with thyme if that’s what you have on hand.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown, about 5 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
- In the same skillet, add the onion and garlic, sautéing until softened and fragrant, about 2 minutes.
- Add the apple slices and continue cooking for another 2 minutes until they begin to soften.
- Pour in the apple cider, using a wooden spoon to scrape up any browned bits on the bottom of the skillet. This is where a lot of flavor lives!
- Stir in the apple cider vinegar, honey, Dijon mustard, and chopped rosemary.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Once done, remove from the oven and let the dish rest for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International