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Apple Cider Chicken Thighs

Servings: 6

Ingredients

  • 2 cups apple cider or unfiltered apple juice
  • 2 fresh rosemary sprigs
  • 1 Tbsp Dijon mustard
  • 2 lbs bone-in skin-on, chicken thighs
  • 1/4 cup gluten-free flour
  • 2 cloves fresh garlic slightly crushed
  • 1 small onion or large shallot diced
  • 1 Tbsp mustard seeds
  • sea salt or to taste
  • freshly ground black pepper to taste
  • 2 Tbsps olive oil or avocado oil

Instructions

  • Season your chicken thighs with some sea salt and pepper. In a shallow dish, add the flour and dredge your chicken thighs firmly on both sides, shaking off the excess flour; set aside.
  • In a small saucepan add your apple cider, rosemary sprig, mustard seeds, Dijon mustard, and garlic; whisk well to combine. Place the saucepan over medium-low heat and bring to a low boil. Simmer until liquid is reduced by half, about 10 minutes.
  • Once your sauce is done, remove the rosemary sprigs and discard them.
  • Heat a heavy-bottomed skillet over medium heat, add in the oil, and heat until sizzling.
  • Once hot carefully add the chicken thighs and sear each side until nicely golden brown about 4-5 minutes on each side.
  • Set chicken aside on a plate.
  • In that same preheated skillet, add in your diced onions and cook until just softened.
  • Pour in your apple cider sauce and using a wooden spoon gently stir to incorporate the brown bits from the bottom of the pan.
  • Bring this sauce to a boil, then reduce the heat to a medium-low.
  • Return your browned chicken thighs back to the skillet and simmer for 8-10 minutes, or until chicken is cooked through and the sauce is nicely thickened.
  • Enjoy!