Apple Cider draised Chicken Thighs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Heat a skillet over medium-high heat and add about 1 tablespoon of olive oil along with leftover bacon grease.

Pat dry 4 bone-in skin-on chicken thighs and season with salt and pepper to taste.

Add chicken thighs to the skillet, skin-side down, and season the other side with salt and pepper.

Cook chicken for 5 minutes until golden brown, then flip and cook for an additional 3 minutes.

Remove chicken from the skillet and reduce heat to medium.

Add 1 sliced medium onion to the skillet and sauté until soft.

Add 1 large heaping teaspoon of minced garlic and sauté for about 1 minute until fragrant.

Add 1 large sliced apple, 1 tablespoon dried thyme, 1 tablespoon chopped rosemary, and 1 tablespoon spicy brown mustard to the skillet.

Mix together 1 cup of chicken broth and 1 cup of apple cider, then add to the skillet.

Return chicken thighs to the skillet, skin-side up, and add any juices from the plate.

Bring to a simmer, then reduce heat to low and cover with tin foil.

Cook for 35 to 40 minutes until chicken reaches an internal temperature of 165°F.

Remove chicken from the skillet, noting that the skin is no longer crispy.

Make a slurry with 1 tablespoon of cornstarch and a little water, then add to the sauce in the skillet to thicken it.

Serve chicken on a plate with sauce poured over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens