Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 1 kg / 2.2 lb total)
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 firm Apples (e.g., Honeycrisp, Fuji, or Granny Smith), cored and sliced into thick wedges
  • 1/2 Red Onion, sliced thinly
  • 2 cloves Garlic, minced
  • 2 tbsp Unsalted Butter
  • 240 ml Apple Cider (Do not use apple juice.)
  • 120 ml Chicken Stock
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Thyme Leaves, plus extra sprigs for garnish
  • 1/2 tsp Ground Cinnamon (optional)
  • 1 tbsp Unsalted Butter, cold (for finishing the sauce)

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season liberally on both sides with salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Place the chicken thighs skin-side down. Reduce heat to medium and sear for 8–10 minutes without moving, until the skin is deep golden brown and exceptionally crispy. Remove chicken and set aside, reserving the rendered fat in the skillet.
  3. Add the 2 tbsp butter to the rendered fat in the skillet. Add the sliced red onion and cook for 3–4 minutes until softened. Add the apple wedges and garlic; cook for another 3 minutes until the apples are lightly browned but still hold their shape.
  4. Pour in the apple cider and chicken stock. Use a wooden spoon to vigorously scrape up all the flavorful brown bits (fond) stuck to the bottom of the pan. Stir in the Dijon mustard and cinnamon (if using).
  5. Bring the glaze to a simmer. Return the seared chicken thighs (skin-side up) to the skillet, nesting them amongst the apples and onions. Ensure the sauce does not cover the crispy skin.
  6. Transfer the skillet to a preheated oven at 190°C (375°F). Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 74°C (165°F).
  7. Remove the skillet from the oven. Transfer the chicken and apples to a resting plate. Place the skillet back on the stovetop over high heat and reduce the sauce until it is thick enough to coat the back of a spoon (3–5 minutes). Remove from heat, stir in the cold finishing butter and fresh thyme leaves until the sauce is glossy.
  8. Return the chicken to the skillet, spooning the glaze over the meat and apples. Garnish with fresh thyme sprigs and serve immediately.