Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 large firm apples (Honeycrisp or Pink Lady), sliced into wedges
- 1 medium red onion, sliced into wedges
- 1 cup high-quality apple cider (not apple cider vinegar)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- Start by patting the chicken thighs 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, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Cook for 6 to 8 minutes without moving them until the skin is deep golden brown and crispy. Flip the thighs and cook for another 3 minutes. Remove the chicken from the pan and set it aside on a plate.
- Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the onion wedges and apple slices. Sauté for about 5 minutes until the onions soften and the apples begin to caramelize at the edges. Stir in the minced garlic, rosemary, and thyme, cooking for just 1 minute until fragrant. This step builds the flavor base by deglazing the brown bits left behind by the chicken.
- Whisk the Dijon mustard into the apple cider and pour the mixture into the skillet. Stir gently to combine, making sure to scrape the bottom of the pan. Place the chicken thighs back into the skillet on top of the apples and onions, keeping the skin side above the liquid to maintain crispiness. Bring the liquid to a simmer, then reduce heat to medium-low. Cover and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the lid for the last 5 minutes if you want the sauce to thicken further. Serve the chicken draped in the warm cider sauce and softened apples.
- Cook Time: 50 minutes