Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on for the best flavor)
- 1 cup fresh apple cider (non-alcoholic)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 large apple, sliced into thin wedges (optional)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the chicken in the skillet, skin-side down. Cook for 6 to 8 minutes until the skin is golden brown and crispy.
- Flip the chicken over and cook for another 2 to 3 minutes. Remove the chicken from the skillet and set it aside on a plate.
- In a small bowl, whisk together the apple cider, apple cider vinegar, honey, garlic, rosemary, and thyme.
- Pour the cider mixture into the same skillet you used for the chicken. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- If you are using apple slices, add them to the skillet now.
- Place the chicken back into the skillet, nestled among the apple slices.
- Reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the lid and transfer the chicken and apples to a serving platter.
- Turn the heat up to high and boil the remaining liquid for 3 to 5 minutes until it thickens into a syrupy glaze.
- Drizzle the glaze over the chicken and serve immediately.
- Cook Time: 40 minutes