Apple Cider Chicken Thighs
A delightful dish combining tender chicken thighs with sweet and tangy apple cider, perfect for family dinners and festive gatherings.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs About 6-8 thighs
- 1 teaspoon salt Additional to taste
- 0.5 teaspoon ground black pepper Additional to taste
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried sage
- 0.25 teaspoon ground allspice
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Sauce
- 2 large apples Sliced into ¼-inch thick slices, peeling optional
- 1.75 cups fresh apple cider
- 0.25 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch For slurry
- 2 tablespoons water For slurry
- Fresh thyme or parsley Optional garnish
Instructions
Preparation
- Combine salt, black pepper, thyme, sage, allspice, onion powder, and garlic powder in a large bowl.
- Thoroughly dry chicken thighs with paper towels, then toss them in the spice mixture until evenly coated.
Cooking
- Heat a large skillet over medium heat and add olive oil.
- Add seasoned chicken thighs top-side down and cook for 5-7 minutes until golden brown.
- Flip the chicken and cook for an additional 5-7 minutes until the internal temperature reaches 165°F.
- Remove the chicken and set it aside on a plate.
- In the same skillet, add unsalted butter and once melted, add the sliced apples.
- Cook the apples for 2 minutes until lightly browned, then flip and cook for another 2 minutes.
- Add apple cider, chicken broth, and Dijon mustard, then bring to a simmer.
- Simmer for about 10 minutes until reduced by half, tasting and seasoning with additional salt and pepper as needed.
- Combine cornstarch and water in a small bowl, then whisk it into the sauce until thickened.
- Return the chicken thighs to the skillet and cook for about 2 minutes until heated through.
- Spoon sauce and apples over the chicken and garnish with fresh thyme or parsley before serving.
Notes
To store leftovers, let chicken cool completely and place in an airtight container. Keep in the refrigerator for up to 3 days or freeze for up to 2 months.