Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Thighs (trimmed of excess fat)
- 1 cup Pure Apple Cider (not apple cider vinegar)
- 1 large Honeycrisp or Fuji apple, thinly sliced
- 1 small Red Onion, wedged
- 3 cloves Garlic, minced
- 2 tbsp Dijon Mustard
- 1 tbsp Olive Oil
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- Salt and Black Pepper to taste
- 1/2 cup Low-Sodium Chicken Broth
Instructions
- Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper. In a small bowl, whisk together the apple cider, chicken broth, and Dijon mustard until smooth. Set this liquid mixture aside for later use.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is shimmering, add the chicken thighs in a single layer. Cook for 5–6 minutes per side until they develop a deep golden-brown crust. Remove the chicken from the pan and set it aside on a plate; it will finish cooking in the sauce later.
- In the same skillet, add the sliced onions and apples. Sauté for 3–4 minutes until the onions soften and the apples begin to caramelize around the edges. Stir in the minced garlic, rosemary, and thyme, cooking for just 1 minute until fragrant. Be careful not to burn the garlic.
- Pour the cider and mustard mixture into the skillet. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan, as this adds incredible depth to the sauce. Bring the liquid to a simmer and let it bubble for about 5 minutes until it reduces slightly.
- Place the chicken thighs back into the skillet, nesting them among the apples and onions. Reduce the heat to medium-low. Cover and simmer for another 8–10 minutes, or until the internal temperature of the chicken reaches 165°F. The sauce should be glossy and thick enough to coat the back of a spoon.
- Transfer the chicken thighs to serving plates and spoon the apple and onion mixture over the top. Drizzle with the remaining cider reduction from the pan. Garnish with a fresh sprig of rosemary for a professional touch.
- Cook Time: 45 minutes