Apple Cider Chicken Thighs

Apple Cider Chicken Thighs with Pan Sauce

This recipe creates flavorful chicken thighs with a sweet and tangy apple cider glaze. It’s a simple one-pan meal perfect for a weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5-2 lbs)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup apple cider
• 2 cloves garlic, minced
• 1 shallot, thinly sliced (optional)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully add the chicken thighs, skin-side down. Sear for 7-8 minutes, undisturbed, until the skin is golden brown and crispy.
3. Sauté the Aromatics (Optional): If using shallot and thyme, remove the chicken from the pan and set aside. Add the shallot and thyme to the pan and cook for 1-2 minutes, scraping up any browned bits.
4. Deglaze and Simmer: Add the apple cider, garlic, and Dijon mustard to the pan, stirring to deglaze the bottom. Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly.
5. Finish Cooking the Chicken: Nestled the chicken thighs back into the pan, skin-side up. Add the chicken broth and thyme sprigs (if using fresh). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken juices run clear when pierced with a fork.
6. Serve: Transfer the chicken thighs to a plate. Strain the pan sauce into a small saucepan and bring to a simmer over medium heat. Cook for an additional 2-3 minutes, or until the sauce thickens slightly. Spoon the sauce over the chicken and garnish with fresh parsley (optional).

Tips:

• Use bone-in, skin-on chicken thighs for the most flavorful results. The skin adds richness to the dish and helps keep the chicken moist.
• Don’t overcrowd the pan when searing the chicken. This will prevent the skin from crisping properly. Cook the chicken in batches if necessary.
• If the sauce thickens too much while simmering the chicken, add a tablespoon or two of additional chicken broth.
• You can substitute apple juice for apple cider in this recipe, but the flavor won’t be quite as complex.
• Serve this dish with mashed potatoes, roasted vegetables, or rice.

Enjoy this delicious and easy Apple Cider Chicken Thighs recipe!