Description
Tender bone-in chicken thighs simmer with crisp apples, dry cider, herbs, Dijon mustard, and cream in this comforting French-inspired skillet dinner.
Ingredients
Scale
- 6bone-in, skin-on chicken thighs
- 1 teaspoonkosher salt, plus more to taste
- 1/2 teaspoonfreshly ground black pepper
- 2 tablespoonsolive oil or unsalted butter
- 1medium yellow onion, thinly sliced
- 2garlic cloves, minced
- 1large Granny Smith or Fuji apple, cored and thinly sliced
- 1 cupdry apple cider
- 1 cuplow-sodium chicken broth
- 2 teaspoonsfresh thyme leaves
- 1 teaspoonfinely chopped fresh rosemary, optional
- 1 tablespoonDijon mustard
- 1/2 cupheavy cream
- Fresh thyme sprigs, for garnish
- Chopped fresh parsley, for garnish, optional
Instructions
- Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
- Heat the olive oil or butter in a large skillet over medium-high heat.
- Place the chicken skin side down and sear without moving for 5 to 7 minutes, until deeply golden. Flip and cook for 3 to 4 minutes, then transfer to a plate.
- Reduce the heat to medium. Add the sliced onion and cook for about 5 minutes, until soft and lightly golden.
- Stir in the garlic and cook for 30 seconds.
- Add the apple slices, thyme, and rosemary. Cook for 2 to 3 minutes.
- Pour in the cider and chicken broth. Scrape the bottom of the skillet with a wooden spoon and bring the liquid to a gentle simmer.
- Return the chicken to the skillet skin side up. Cover, reduce the heat to low, and simmer for 25 to 30 minutes, until the chicken reaches 165°F.
- Transfer the chicken to a clean plate. Stir the Dijon mustard and heavy cream into the skillet.
- Simmer the sauce uncovered for 3 to 5 minutes, until slightly thickened.
- Return the chicken to the skillet, warm briefly, garnish with thyme and parsley, and serve.
Notes
- Pat the chicken very dry before browning to help the skin turn crisp.
- Use a firm, tart apple such as Granny Smith or Fuji.
- Choose dry cider to prevent the sauce from becoming overly sweet.
- Boneless chicken thighs may cook in about 15 to 20 minutes.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat with a splash of chicken broth.
- Prep Time:15 minutes
- Cook Time:35 minutes
- Category:Dinner
- Method:Stovetop
- Cuisine:French
Nutrition
- Serving Size:1 chicken thigh with sauce
- Calories:520
- Sugar:8
- Sodium:620
- Fat:36
- Saturated Fat:13
- Unsaturated Fat:20
- Trans Fat:0
- Carbohydrates:17
- Fiber:2
- Protein:36
- Cholesterol:180