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Rosemary Apple Cider Chicken Recipe

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4.2 from 81 reviews

This Rosemary Apple Cider Chicken recipe features tender bone-in chicken thighs cooked in a flavorful sauce made with apple cider, Dijon mustard, and fresh herbs. The dish combines the sweetness of Honeycrisp apples and red onions with aromatic rosemary and thyme, creating a perfect balance of savory and sweet. Ideal for a comforting weeknight dinner, it’s cooked on the stovetop for juicy, succulent chicken with a rich, tangy sauce.

Ingredients

Chicken & Spices

  • 4-5 Bone-In Chicken Thighs
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Fresh Thyme
  • Salt, to taste
  • Black Pepper, to taste

Produce

  • 2 tbsp Fresh Rosemary, chopped
  • 1 Red Onion, sliced
  • 1-2 Honeycrisp Apples, sliced
  • 3 cloves Garlic, minced

Sauce

  • 4 tbsp Salted Butter
  • 3/4 cup Apple Cider
  • 1/2 cup Chicken Broth or White Wine
  • 2 tbsp Dijon Mustard

Other

  • Olive Oil, for cooking

Instructions

  1. Prepare the Chicken: Pat the bone-in chicken thighs dry with paper towels and season both sides with onion powder, garlic powder, smoked paprika, fresh thyme, salt, and black pepper. This ensures the chicken is well-flavored before cooking.
  2. Sear the Chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side for another 5 minutes. Remove chicken from skillet and set aside.
  3. Sauté Aromatics and Fruits: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic, sliced red onion, and sliced Honeycrisp apples. Sauté until the onion softens and the apples start to caramelize, about 5 minutes.
  4. Deglaze and Make Sauce: Pour in the apple cider and chicken broth (or white wine) to deglaze the pan, scraping up any browned bits. Stir in Dijon mustard and chopped fresh rosemary. Allow the sauce to simmer and reduce slightly for about 3-5 minutes, concentrating the flavors.
  5. Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  6. Serve: Once cooked, spoon the apples, onions, and sauce over the chicken. Serve hot, ideally with a side of mashed potatoes or roasted vegetables to soak up the delicious sauce.

Notes

  • Bone-in chicken thighs are preferred for juiciness, but boneless can be used if desired.
  • Using fresh herbs like rosemary and thyme adds vibrant flavor, but dried herbs can be substituted in a pinch.
  • Adjust sweetness by choosing the level of tartness in the apples; Honeycrisp offers a nice balance.
  • You can substitute chicken broth with white wine for a deeper flavor profile.
  • Be sure not to overcrowd the skillet when searing chicken to get a crisp skin.

Find it online: https://justsosavory.com/rosemary-apple-cider-chicken-recipe/