Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups apple cider (preferably fresh)
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1 tablespoon apple cider vinegar
- 1 cup chicken broth
For Garnish:
- Fresh parsley, chopped (optional)
- Sliced apples (optional)
Instructions
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Sear the Chicken
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add the sliced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Create the Sauce
- Pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the Dijon mustard, thyme, and rosemary. Bring the mixture to a simmer.
- Return the seared chicken to the skillet, skin side up. Spoon some of the sauce over the chicken.
Step 5: Cook the Chicken
- Reduce the heat to low, cover the skillet, and let the chicken simmer for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 6: Serve
- Remove the chicken from the skillet and place it on a serving platter. If desired, reduce the sauce further by simmering uncovered for a few minutes.
- Drizzle the sauce over the chicken and garnish with fresh parsley and sliced apples if using. Serve warm.
- Prep Time: 15
- Cook Time: 40