Apple Cider Chicken Recipe
The combination of apple cider and chicken has roots in European cuisine, particularly in regions known for apple production, such as Normandy, France. Cider, being a staple ingredient in these areas, was often paired with poultry to create flavorful, aromatic dishes.
Equipment
- Large skillet (preferably oven-safe)
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 1 cup apple cider (not apple cider vinegar)
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium apple, thinly sliced (e.g., Granny Smith or Honeycrisp)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Step 1: Prepare the ChickenPat the chicken thighs dry with a paper towel and season generously with salt and pepper on both sides.Heat olive oil in a large skillet over medium-high heat.Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove from the skillet and set aside.
- Step 2: Sauté the AromaticsIn the same skillet, reduce the heat to medium and add butter.Once melted, add the sliced onions and sauté until soft and translucent (about 5 minutes).Stir in the garlic, thyme, and rosemary, cooking for an additional 1 minute until fragrant.
- Step 3: Create the SaucePour in the apple cider and chicken broth, scraping the bottom of the skillet to deglaze it.Stir in the Dijon mustard and honey until well combined.Add the sliced apples to the skillet and bring the mixture to a simmer.
- Step 4: Cook the ChickenReturn the chicken thighs to the skillet, placing them skin-side up in the sauce.Reduce the heat to low, cover the skillet, and simmer for 20 minutes until the chicken is fully cooked (internal temperature of 165°F).
- Step 5: ServeRemove the chicken thighs from the skillet and arrange them on a serving platter.Spoon the sauce with apples over the chicken.Garnish with fresh thyme or rosemary (optional) and serve warm with mashed potatoes, rice, or crusty bread.