Description
A cozy, French-inspired skillet supper: juicy, skin-on chicken thighs braised in apple cider with tender apple slices, aromatic herbs and a silky mustard-cream finish. Quick to prep and full of autumnal flavor.
Ingredients
Scale
Chicken & searing
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil or unsalted butter
Aromatics & fruit
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 crisp apple (Granny Smith, Fuji, or similar), cored and cut into thin wedges
Liquid & sauce
- 1 cup dry apple cider (or 1 cup apple juice + 1–2 tbsp white wine)
- 1 cup low-sodium chicken stock
- ½ cup heavy cream (or half-and-half for a lighter finish)
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves (plus extra for garnish)
- 1 teaspoon chopped fresh rosemary (optional)
- Fresh parsley, chopped, for serving (optional)
Instructions
- Season the chicken. Pat the thighs dry with paper towels, then sprinkle both sides with salt and pepper.
- Brown until golden. Heat the oil or butter in a large skillet over medium-high heat. Place the thighs skin-side down and let them cook without moving until the skin is deeply golden and crisp (about 5–7 minutes). Turn and brown the other side for 3–4 minutes. Transfer the chicken to a plate and set aside.
- Soften the aromatics. Reduce the heat to medium. Add the sliced onion to the pan and cook, stirring occasionally, until it becomes soft and starts to brown (about 5 minutes). Add the garlic and sauté 30 seconds until fragrant.
- Add apples and herbs. Stir in the apple slices, thyme, and rosemary (if using). Cook for 2–3 minutes so the apples soften slightly and pick up flavor from the pan.
- Deglaze the pan. Pour in the cider and chicken stock, scraping the bottom with a wooden spoon to lift any browned bits. Bring the liquid to a gentle simmer.
- Braise the chicken. Nestle the browned thighs back into the skillet, skin-side up. Cover and lower the heat to maintain a gentle simmer. Cook for 25–30 minutes, or until the meat is tender and registers 165°F at the thickest point.
- Finish the sauce. Remove the chicken briefly. Stir the Dijon and cream into the simmering sauce, raising the heat a bit to let it reduce and thicken for a few minutes. Taste and adjust seasoning with salt and pepper.
- Warm and serve. Return the chicken to the pan to rewarm briefly. Scatter chopped parsley and extra thyme over the top if desired. Serve hot with mashed potatoes, crusty bread, or buttered noodles to catch the sauce.
Notes
- Crispier skin: Make sure the chicken is dry before searing and don’t crowd the pan.
- No cider? Apple juice plus a splash of white wine or a tablespoon of cider vinegar will work.
- Lighter option: Swap heavy cream for half-and-half or coconut cream for a dairy-free version.
- Make-ahead: The dish keeps well; refrigerate leftovers for up to 3 days. Reheat gently and add a splash of stock if the sauce has thickened too much.
- Add vegetables: Toss in carrots or parsnips with the apples for a heartier one-pan meal.