Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 large firm apples (Honeycrisp or Braeburn), sliced into wedges
- 1 medium red onion, sliced into thick half-moons
- 3 cloves garlic, minced
- 1 cup high-quality apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Step 1: Sear the Chicken. Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides generously with salt and black pepper. Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan, skin-side down. Sear them for 6 to 8 minutes without moving them until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. Remove the chicken from the pan and set it aside on a plate.
- Step 2: Sauté the Apples and Aromatics. Lower the heat to medium. In the same pan with the chicken drippings, add the sliced apples and red onions. Sauté for about 5 minutes until the onions soften and the apples begin to caramelize around the edges. Stir in the minced garlic and cook for another 60 seconds until fragrant. Pour in the apple cider and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Step 3: Simmer and Reduce. Whisk the Dijon mustard into the cider liquid until smooth. Add the rosemary and thyme sprigs to the pan. Place the chicken thighs back into the skillet, nestled among the apples and onions, making sure the crispy skin stays above the liquid level. Simmer over medium-low heat for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the herb sprigs and serve the chicken topped with the cider reduction and softened apples.
- Cook Time: 50 minutes