Rosemary Apple Cider Chicken
A delicious and comforting chicken dish featuring rosemary and apple cider.
Equipment
- Oven-safe pan Used for searing and baking the chicken.
Ingredients
Main Ingredients
- 5 thighs Bone-In Chicken Thighs
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Fresh Thyme
- 2 tbsp Fresh Rosemary, chopped
- 1 Salt and Pepper
- 1 Red Onion, sliced
- 2 Honeycrisp Apples, sliced
- 4 tbsp Salted Butter
- 0.75 cup Apple Cider
- 0.5 cup Chicken Broth or White Wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 tbsp Dijon Mustard
- 3 cloves Garlic, diced finely
- 3 sprigs Additional Rosemary Sprigs
- 1 tbsp Olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, season the chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper. Mix well to ensure even coating.
- Heat olive oil in a large oven-safe pan over medium heat. Once hot, add the seasoned chicken thighs, searing them on both sides until golden brown, about 3-4 minutes per side.
- Remove the pan from heat and add the sliced red onions and honeycrisp apples around the chicken. Garnish with a little extra rosemary. Place the pan in the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
- In the same pan, add the butter, apple cider, chicken broth or non-alcoholic substitute, Dijon mustard, and diced garlic. Stir well and cook over medium-low heat until the sauce thickens, whisking occasionally.
- Return the chicken and apples to the pan, spooning the sauce over the top to coat everything in flavor. Serve immediately with your favorite sides.
Notes
For a richer sauce, you can add a splash of cream or a dollop of sour cream to the apple cider sauce before serving.