Description
A perfect autumn dinner featuring crispy, pan-seared chicken thighs roasted with apples and onions, all finished with a savory apple cider and Dijon pan sauce.
Ingredients
Chicken:
- 4-5 Bone-In Chicken Thighs
- Spices: 2 tsp each Onion & Garlic Powder, 1 tsp each Smoked Paprika & Fresh Thyme
- 2 tbsps Fresh Rosemary, chopped
Vegetables:
- 1 Red Onion
- 1-2 Honeycrisp Apples, sliced
Sauce:
- 4 tbsps Salted Butter
- 3/4 cup Apple Cider
- 1/2 cup Chicken Broth or White Wine
- 2 tbsps Dijon Mustard
- 3 cloves Garlic
- Olive oil, Salt, Pepper
Instructions
- Preheat oven to 425°F. Season chicken thighs with all the spices and herbs.
- Sear the chicken on both sides in a hot, oven-safe skillet until golden brown.
- Add sliced onions and apples to the pan around the chicken.
- Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
- Remove chicken and apples from the pan. On the stovetop, add all sauce ingredients to the pan.
- Whisk and cook until the sauce begins to thicken.
- Return the chicken and apples to the pan, spoon the sauce over them, and serve.
Notes
- Patting the chicken skin dry before seasoning is the secret to getting it perfectly crispy.
- Don’t clean the pan after searing the chicken; the browned bits are packed with flavor and are essential for the delicious pan sauce.
- Using an oven-safe skillet makes this a wonderful one-pan meal.
- This dish is a fantastic way to celebrate the flavors of fall.
Nutrition
- Serving Size: 1 serving
- Calories: 257 kcal
- Sugar: 6g
- Sodium: 312mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 105mg
