One Pot Apple Cider Chicken Thighs With Apples
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 large firm apples (like Honeycrisp or Gala), sliced into wedges
- 1 medium red onion, sliced into wedges
- 3 cloves garlic, minced
- 1 cup high-quality apple cider (not apple juice)
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
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 or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the sliced apples and red onions. Cook for 4-5 minutes until the onions begin to soften and the apples get a light brown edge. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk together the apple cider, chicken broth, and Dijon mustard. Pour this mixture into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Add the fresh thyme and rosemary sprigs.
- Place the chicken thighs back into the skillet, nestled among the apples and onions (keep the skin side above the liquid to maintain crispness). Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking.