Cider Glazed Chicken Thighs
This sweet and tangy chicken is on the table in under an hour, making it a great weeknight meal option. We like to serve this over steamed brown rice.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 cup apple cider or unfiltered apple juice
1 apple, cored, peeled and cut into 1" pieces (we like Granny Smith for this recipe)
1 yellow or white onion, sliced
1 sprig fresh rosemary
1 teaspoon whole grain or Dijon mustard
1 tablespoon vegetable oil
2 tablespoons butter
Salt and pepper, to taste
1 cup apple cider or unfiltered apple juice
1 apple, cored, peeled and cut into 1" pieces (we like Granny Smith for this recipe)
1 yellow or white onion, sliced
1 sprig fresh rosemary
1 teaspoon whole grain or Dijon mustard
1 tablespoon vegetable oil
2 tablespoons butter
Salt and pepper, to taste
Directions
Preheat your oven to 400 F.
Season chicken pieces with salt on both sides. Heat oil in a large, oven-proof skillet to medium high. Add chicken, skin side down and sear for 4-5 minutes, until the chicken easily releases from the bottom of the pan. The chicken does not need to be cooked through at this point, but the skin needs to be browned. Remove chicken from heat and set aside.
Add apple cider or juice to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spatula. Simmer liquid until it reduces by half. Stir in mustard and add chicken back into pan, skin side up. Add rosemary sprig, making sure to nestle the rosemary down into the liquid. Add onions and apple pieces to the pan around the chicken. Dot the onions and apples with 2 tablespoons butter.
Roast chicken for 30 minutes or until the chicken's juices run clear. Remove from oven, pull rosemary sprig out of pan and let rest for 5 minutes before serving.
Season chicken pieces with salt on both sides. Heat oil in a large, oven-proof skillet to medium high. Add chicken, skin side down and sear for 4-5 minutes, until the chicken easily releases from the bottom of the pan. The chicken does not need to be cooked through at this point, but the skin needs to be browned. Remove chicken from heat and set aside.
Add apple cider or juice to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spatula. Simmer liquid until it reduces by half. Stir in mustard and add chicken back into pan, skin side up. Add rosemary sprig, making sure to nestle the rosemary down into the liquid. Add onions and apple pieces to the pan around the chicken. Dot the onions and apples with 2 tablespoons butter.
Roast chicken for 30 minutes or until the chicken's juices run clear. Remove from oven, pull rosemary sprig out of pan and let rest for 5 minutes before serving.
Looking for inspiration? Try these recipes:
Spicy Greek Feta Dip (Tirakofteri)
Shaved Brussels Sprouts Salad
Slow Cooker BBQ Beef Brisket Sandwich
