Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 1/2 cups fresh apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 2 sprigs fresh thyme or rosemary
- 1 large apple, sliced (optional, for garnish)
Instructions
- Pat the chicken thighs dry with paper towels. This is a crucial step to ensure the skin gets crispy. Generously season both sides of the thighs with salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Cook for 5 to 7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 2 to 3 minutes. Remove the chicken from the pan and set it aside on a plate.
- Carefully pour off most of the excess fat from the skillet, leaving about a tablespoon. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the apple cider, Dijon mustard, honey, and apple cider vinegar. Whisk everything together, scraping up any browned bits from the bottom of the pan.
- Add the fresh thyme sprigs to the skillet. Bring the liquid to a boil, then reduce the heat to medium. Let the sauce simmer and bubble for about 8 to 10 minutes, or until it has reduced by half and thickened into a glaze.
- Place the chicken thighs back into the skillet, nestled into the glaze. If you are using sliced apples, add them to the pan now. Spoon some of the glaze over the chicken. Simmer for another 5 to 8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If the sauce gets too thick, add a splash of water or cider.
- Cook Time: 40 minutes
- Diet: Gluten-Free