Ingredients

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup apple cider (preferably fresh)

1 cup chicken broth

2 tablespoons Dijon mustard

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon salt

1/2 teaspoon black pepper

2 medium apples, cored and sliced (preferably Granny Smith or Honeycrisp)

3 tablespoons butter

Fresh parsley or thyme for garnish (optional)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper to ensure crispy, flavorful skin.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until golden and crispy. Flip and cook 5 more minutes. Remove chicken and set aside.

Step 3: In the same skillet, add sliced onion and cook for 3-4 minutes until softened. Add garlic and sauté for 1 minute until fragrant.

Step 4: Pour in the apple cider, scraping up any browned bits from the pan. Simmer for about 5 minutes to reduce slightly.

Step 5: Stir in chicken broth and Dijon mustard until smooth. Add thyme, salt, and pepper, mixing well.

Step 6: Return chicken to the skillet, skin-side up, nestling it into the liquid. Arrange apple slices around the chicken.

Step 7: Lower heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through and reaches 165°F (75°C).

Step 8: Remove chicken from skillet. Increase heat to medium-high and reduce sauce for 5-10 minutes, stirring occasionally.

Step 9: Stir in butter until melted and incorporated. Taste and adjust seasoning if needed.

Step 10: Serve the chicken topped with apple slices and sauce. Garnish with fresh parsley or thyme if desired.

Tips & Variations

Use tart apples like Granny Smith for a nice contrast to the sweet cider sauce.

For extra richness, stir in a splash of cream just before serving.

Fresh thyme brightens the dish, but dried thyme works well in a pinch.

If you prefer boneless chicken, reduce cooking time and monitor for doneness carefully.

FAQs

Can I use apple juice instead of apple cider?

Yes, you can substitute apple juice if fresh apple cider is unavailable. Keep in mind apple juice is often sweeter and less complex, so you might want to reduce added salt slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) measured with a meat thermometer. The meat should be opaque and juices should run clear.