Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1 cup high-quality apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 sprigs fresh rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 apple (Gala or Honeycrisp), sliced (optional for garnish)
Instructions
- Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large 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 thighs and cook for another 4 to 5 minutes. Remove the chicken from the pan and set aside on a plate.
- Lower the heat to medium. Drain most of the excess fat from the pan, leaving about a tablespoon. Add the butter and minced garlic, sautéing for about 1 minute until fragrant but not browned.
- Pour the apple cider into the skillet, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Whisk in the Dijon mustard and honey until smooth.
- Add the fresh rosemary sprigs and optional apple slices to the pan. Bring the liquid to a simmer and let it cook for about 5 to 8 minutes, or until the liquid has reduced by half and thickened into a glaze.
- Return the chicken thighs to the skillet. Spoon the thickened glaze over the chicken and continue to cook for another 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve immediately with extra sauce drizzled on top.
- Cook Time: 40 minutes
- Diet: Alcohol-free