This Apple Cider Chicken is a cozy meal featuring tender chicken cooked in sweet apple cider and spices. It’s perfect for a family dinner and just smells like fall!
Honestly, the combination of chicken and cider is a match made in heaven. I like to serve it with rice to soak up that tasty sauce. Yum! 🍏🍗
Making this dish is so simple! Just sear the chicken, pour in the cider, and let it simmer. It’s an easy way to impress dinner guests without stress.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish because they remain juicy during cooking. If you need a healthier option, boneless, skinless thighs or chicken breasts can work, but you’ll want to adjust cooking time.
Apple Cider: Make sure to choose pure apple cider, not vinegar. If you can’t find apple cider, apple juice is a good substitute, though it may be a little sweeter. You can also add a splash of vinegar to balance the sweetness.
Fresh Herbs: Thyme and rosemary bring great flavor. If you don’t have fresh herbs, dried herbs can substitute. Use about a third of the amount, since dried herbs are more potent!
Dijon Mustard: This adds a nice tang. If you don’t have it, yellow mustard or whole grain mustard can work in a pinch, just keep an eye on the flavor change!
What’s the Best Way to Sear Chicken Thighs?
Searing chicken thighs is key to getting that crispy skin. Here’s how to do it well:
- Start with a hot skillet to ensure a good sear. Medium-high heat works best.
- Don’t crowd the pan! Sear in batches if necessary to avoid steaming the chicken.
- Let the chicken cook without moving it for the first few minutes. This helps form that lovely golden crust.
- Use tongs to flip the chicken once the skin is golden brown.
Remember, patience is key, and the result will be delicious! Perfectly seared thighs add great flavor to your final dish.
Apple Cider Chicken
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, quartered
- 4 cloves garlic, peeled and lightly crushed
- 1 cup apple cider (not vinegar)
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 30 minutes of cooking time. Altogether, you’re looking at about 40 minutes from start to finish—a quick and delicious meal for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s ready to go for the chicken once it’s seared.
2. Season the Chicken:
Generously season the chicken thighs on both sides with salt and pepper. This will enhance the flavor of the meat.
3. Sear the Chicken:
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once it’s hot, carefully place the chicken thighs skin side down in the skillet. Sear them until the skin is golden brown and crisp, which should take about 5-7 minutes. Flip the thighs and cook for another 3-4 minutes on the other side. When done, remove the chicken from the skillet and set aside on a plate.
4. Sauté the Veggies:
In the same skillet, add the quartered onion and lightly crushed garlic cloves. Cook them while stirring occasionally, allowing them to soften and release their aroma for about 3 minutes.
5. Add Apple Cider:
Pour in the apple cider, making sure to scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. These bits add great flavor!
6. Mix in the Herbs:
Stir in the thyme, rosemary, and Dijon mustard. Mix everything until well combined. This creates a delicious sauce.
7. Return Chicken to Skillet:
Place the seared chicken thighs back in the skillet, skin side up, and nestle them into the cider mixture. This allows the flavors to meld while they bake.
8. Bake the Chicken:
Transfer the skillet to the oven and bake for 25-30 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
9. Plating the Dish:
Once cooked, carefully remove the skillet from the oven. Transfer the chicken thighs to a serving platter.
10. Finish the Sauce:
Place the skillet back on the stovetop over medium heat. Add in the butter and stir it into the cider sauce until it melts and thickens slightly, about 2 minutes.
11. Serve:
Pour the delicious sauce over the chicken thighs. Garnish with fresh rosemary sprigs if desired and serve immediately.
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple rice pilaf to soak up that flavorful apple cider sauce. Enjoy your meal! 🍏🍗
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on thighs provide great flavor and moisture, you can use bone-in breasts or even boneless, skinless cuts. Just adjust the cooking time accordingly, as chicken breasts cook faster.
How Can I Make This Recipe Low-Sugar?
If you prefer a lower-sugar version, you can use unsweetened apple cider or dilute the cider with some chicken broth. Alternatively, you could add a splash of vinegar, like apple cider vinegar, to balance sweetness.
What Should I Do with Leftover Apple Cider Chicken?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep it moist!
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken and sauce earlier in the day and store them separately in the fridge. Just reheat the sauce before returning the chicken to it for a final bake when you’re ready to serve!