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Description
A simple and flavorful recipe for Cider Glazed Chicken, featuring tender chicken thighs roasted with apple cider and served with a rich glaze and sautéed apples.
Ingredients
- 3 tablespoons unsalted butter, divided use
- 4 bone-in, skin-on chicken thighs
- ¾ cup apple cider + 1 tablespoon, divided use
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh sage
- 3 apples, cored and thinly sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, melt 1 ½ tablespoons of butter over medium heat.
- Season the chicken generously with salt and pepper; cook, skin-side down, until golden, about 8 minutes.
- Turn the chicken, add ¾ cup of apple cider, then place the pan in the oven and roast for 20 minutes.
- While your chicken cooks, in another skillet, cook the apples in the remaining 1 ½ tablespoons butter over medium-high for 5 minutes.
- Add the remaining 1 tablespoon of apple cider to the apples, turn the heat to high and cook for 1-2 minutes more.
- Season the apples to taste with salt and pepper.
- After the chicken pan comes out of the oven, transfer the chicken to a plate.
- Whisk the Dijon mustard and sage into the cider drippings in the pan; season to taste with salt and pepper.
- Pour the sauce over the chicken.
- Serve the apples alongside the chicken.
Notes
- Ensure the chicken skin is well-seasoned for a crispier texture.
- Adjust the amount of cider used for the glaze based on your preference for a thicker or thinner sauce.
- Any type of apple can be used, but firm, slightly tart apples like Honeycrisp or Fuji work best.