Description
Rosemary Apple Cider Chicken is a comforting, rustic dish that perfectly balances savory poultry with the natural sweetness of crisp Honeycrisp apples. This elegant meal features bone-in chicken thighs seared to crispy perfection and finished in a rich, aromatic reduction of apple cider, Dijon mustard, and fresh rosemary. It is a hearty, gourmet-style dinner that is approachable enough for busy weeknights yet sophisticated enough to impress any guest, all while remaining completely wholesome and free of alcohol.
Ingredients
4–5 bone-in, skin-on chicken thighs
2 tsp onion powder
2 tsp garlic powder
1 tsp smoked paprika
1 tsp fresh thyme
2 tbsps fresh rosemary, chopped
Salt and black pepper to taste
1 red onion, thinly sliced
1–2 Honeycrisp apples, sliced into wedges
4 tbsps salted butter
3/4 cup unfiltered apple cider
1/2 cup non-alcoholic chicken broth
2 tbsps Dijon mustard
3 cloves garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry and season both sides with salt, pepper, onion powder, garlic powder, and smoked paprika.
Heat a large oven-safe skillet over medium-high heat and sear the chicken skin-side down until golden and crispy, about 5-7 minutes. Flip and sear for 2 minutes on the other side, then remove chicken and set aside.
In the same skillet, melt the butter and sauté the red onion and sliced apples until slightly softened, about 3-4 minutes.
Add the minced garlic, fresh rosemary, and fresh thyme, cooking for 1 minute until fragrant.
Whisk together the apple cider, chicken broth, and Dijon mustard, then pour into the skillet, scraping up any browned bits from the bottom.
Return the chicken to the skillet, nesting it among the apples and onions.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has reduced to a glossy glaze.
Notes
Use a heavy-bottomed cast iron skillet for the best sear and heat retention. If the sauce doesn’t thicken enough in the oven, remove the chicken once cooked and simmer the sauce on the stovetop for a few minutes before serving. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with sauce and apples
- Calories: 380
- Sugar: 9g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg