Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Season the chicken
In a large bowl, stir together the salt, pepper, dried thyme, sage, allspice, onion powder, and garlic powder. Pat the chicken thighs really dry with paper towels, add them to the bowl, and toss until every piece is evenly coated.
- 2
Sear the thighs
Heat the olive oil in a large cast-iron skillet over medium heat. Lay the thighs in top-side down and cook 5 to 7 minutes, until deeply golden. Flip and cook another 5 to 7 minutes, until cooked through (165F). Move them to a plate.
- 3
Brown the apples
Melt the butter in the same skillet. Spread the apple slices in an even layer and cook about 2 minutes per side, until lightly browned and just starting to soften.
- 4
Build the cider sauce
Pour in the apple cider, chicken broth, and Dijon mustard. Bring to a simmer and let it cook down for about 10 minutes, until reduced by half. Taste and add salt and pepper as needed.
- 5
Thicken and finish
Stir the cornstarch into 2 tablespoons water to make a slurry, then whisk it into the sauce. Once it thickens, nestle the chicken back in and cook about 2 minutes to warm through. Spoon the apples and sauce over the top, scatter with fresh parsley, and serve.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Cider-Braised Chicken Thighs with Apples
Created by: WholeFoodWendy
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp ground allspice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
- 2 apples
- 1 3/4 cup apple cider
- 1/4 cup chicken broth
- 1 tsp Dijon mustard
- 1 tbsp cornstarch
- fresh parsley
Instructions
- Season the chickenIn a large bowl, stir together the salt, pepper, dried thyme, sage, allspice, onion powder, and garlic powder. Pat the chicken thighs really dry with paper towels, add them to the bowl, and toss until every piece is evenly coated.
- Sear the thighsHeat the olive oil in a large cast-iron skillet over medium heat. Lay the thighs in top-side down and cook 5 to 7 minutes, until deeply golden. Flip and cook another 5 to 7 minutes, until cooked through (165F). Move them to a plate.
- Brown the applesMelt the butter in the same skillet. Spread the apple slices in an even layer and cook about 2 minutes per side, until lightly browned and just starting to soften.
- Build the cider saucePour in the apple cider, chicken broth, and Dijon mustard. Bring to a simmer and let it cook down for about 10 minutes, until reduced by half. Taste and add salt and pepper as needed.
- Thicken and finishStir the cornstarch into 2 tablespoons water to make a slurry, then whisk it into the sauce. Once it thickens, nestle the chicken back in and cook about 2 minutes to warm through. Spoon the apples and sauce over the top, scatter with fresh parsley, and serve.