Description
Golden chicken thighs seared crisp, then simmered in spiced apple cider and rosemary. The aroma of cinnamon and honey fills the kitchen as the sauce reduces to a glossy sheen, coating each tender bite.
Ingredients
- 4 bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tablespoon fresh rosemary leaves
- 1 cinnamon stick
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
- Pat the chicken thighs dry and season both sides with salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
- Add the chicken thighs skin-side down and cook for 5 to 7 minutes on each side until golden brown; transfer to a plate and set aside.
- Add the sliced onion to the skillet and cook until softened, about 3 minutes, then stir in the minced garlic and cook for 30 seconds.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the skillet; stir in the rosemary leaves, cinnamon stick, and honey.
- Return the chicken thighs to the skillet, bring the liquid to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
- In a small bowl, whisk together the cornstarch and cold water until smooth, then stir into the sauce and cook until thickened.
- Return the chicken to the skillet to coat with the sauce before serving.
Notes
- Browning the chicken skin-side down first ensures crispness and flavor
- Substitute boneless skinless chicken breasts if preferred, adjusting cooking time as needed
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days
- Serve this dish with mashed potatoes or roasted root vegetables for a complete meal