Bright, crisp fall apples with tender, juicy chicken thighs smothered in a sweet, tangy apple cider reduction—this is the dish you’ll be craving over and over as the evenings become cooler and the leaves begin to change.
Autumn Apple Cider Chicken
Ingredients
- 1 Tablespoon olive oil
- 2 pounds bone-in chicken thighs
- 1 teaspoon each kosher salt coarse pepper, garlic powder
- 1/2 cup apple cider
- 2 tablespoons whole grain mustard
- 3 large apples peeled, cored and sliced
- 1 onion wedged
- 2 teaspoons fresh thyme plus extra for garnish
Method
- Preheat oven to 300°F
- Heat 1⁄2 tablespoon of oil in skillet over medium-high heat. Season chicken with half of the salt, pepper, and garlic. Sauté 5-6 minutes per side until browned.
- Transfer chicken to a sheet tray and bake about 15 minutes or to an internal temperature of 165°F.
- To the same pan, add remaining oil, onions, and apples. Season with salt, pepper, and garlic. Sauté about 8 minutes until apples are tender.
- Add cider and mustard to pan and bring to a simmer. Stir in thyme and simmer 2-3 minutes until thick enough to coat a spoon.
- Return chicken to pan to coat then serve with sauce over rice or with pasta.