Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium apples (Honeycrisp or Fuji), sliced into wedges
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1 cup high-quality apple cider (unfiltered preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons cold unsalted butter
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure the skin gets crispy. Season both sides generously with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down in the hot pan. Sear for 6 to 8 minutes without moving them, until the skin is deep golden brown and crispy. Flip the thighs and cook for another 2 minutes. Remove the chicken from the pan and set it aside on a plate.
- Reduce the heat to medium. In the same skillet with the rendered chicken fat, add the sliced apples and shallots. Sauté for about 4 to 5 minutes until the shallots soften and the apples begin to brown around the edges. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.
- Pour the apple cider into the skillet, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Stir in the Dijon mustard and fresh rosemary. Bring the liquid to a simmer. Place the chicken thighs back into the skillet, nestled among the apples, keeping the crispy skin above the liquid line.
- Simmer the mixture for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken and apples from the pan and place them on a serving platter. Increase the heat to high for 2 minutes to reduce the sauce slightly. Turn off the heat and whisk in the cold butter until the sauce is glossy and thickened. Pour the sauce over the chicken and serve immediately.
- Cook Time: 40 minutes