Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1 cup pure apple cider (not apple cider vinegar)
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: Fresh apple slices for garnish
Instructions
- Pat the chicken thighs dry with a paper towel. This is crucial for getting crispy skin. Season both sides generously with salt and freshly ground black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the pan, 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 minutes, then remove them from the pan and set aside on a plate.
- In the same skillet, drain most of the excess fat, leaving about a tablespoon. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the apple cider, Dijon mustard, maple syrup, and thyme. Whisk everything together, scraping up the brown bits from the bottom of the pan.
- Bring the cider mixture to a boil, then reduce the heat to a simmer. Let the sauce bubble for about 5 minutes until it starts to thicken slightly.
- Place the chicken thighs back into the skillet, skin-side up. If you are using an oven-safe pan, you can finish them in a 400°F oven for 10-15 minutes, or simply cover the pan on the stove and simmer until the internal temperature reaches 165°F. Spoon the thickening glaze over the chicken a few times during the final cooking minutes.
- Cook Time: 40 minutes
- Diet: Gluten-Free