Ingredients
4 bone-in, skin-on chicken thighs
1 ½ cups apple cider (not vinegar)
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar (optional)
1 yellow onion, sliced
2 garlic cloves, minced
Salt and pepper to taste
Instructions
1. Season chicken with salt and pepper. Heat oil in a skillet over medium-high. Sear chicken skin-side down for 6–8 minutes until golden. Flip and cook 3 minutes more.
2. Remove chicken. Sauté onions in same pan until soft and golden. Add garlic and rosemary; cook 1 minute.
3. Pour in apple cider and scrape up any browned bits. Stir in Dijon mustard and optional vinegar.
4. Return chicken to the skillet. Cover and simmer on low for 25–30 minutes until cooked through.
5. Uncover and simmer 5 more minutes to reduce sauce. Serve warm with pan juices spooned over.
Notes
Use boneless thighs or chicken breasts, adjusting cook time accordingly.
Add sliced apples, carrots, or sweet potatoes for a complete one-pan meal.
Swap rosemary with thyme or sage for a different twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 95mg