Want a fall dinner that looks impressive but won't stress you out? This apple cider chicken combines juicy thighs with a creamy, wine-spiked sauce in one gorgeous pan. We'll show you the simple technique that creates restaurant-worthy results.
Prep Time10 minutesmins
Cook Time40 minutesmins
Resting Time5 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 616kcal
Ingredients
4chicken thighsbone in and skin on
1tablespoonminced thyme
2teaspoonssalt
2teaspoonspepper
4tablespoonsolive oildivided
½cupshallotsminced
4clovesgarlicminced
1cupapple cider
½cupdry red wine
½cupheavy cream
1tablespoonmaple syrup
2gala applesthinly sliced
3sprigs rosemary
Instructions
Season the chicken with the thyme, salt, and pepper.
Sear in a large skillet with olive oil on medium heat for 3 to 5 minutes each side to lightly cook the skin.
Move the chicken to the side of the pan and add in the shallots, garlic, and an additional 2 tablespoons of olive oil.
Cook on medium heat for 5 minutes, stirring occasionally until the shallots are translucent.
Add the apple cider, red wine, maple syrup and heavy cream to the pan with the chicken and shallots. Then stir gently to mix the liquid ingredients and move the chicken back to the center of the pan.
Place the apple slices and rosemary sprigs around the chicken.
Cover and cook on medium/low heat for 25 minutes, until the internal temperature of the chicken reaches 165 degrees F.
Remove the rosemary sprigs from the pan and let the pan sit for a few minutes before serving the chicken thighs over the apple slices and topping with the sauce from the pan.
Notes
The sauce should thicken as it cooks and be absorbed by the apple slices.
Because of the red wine used in the recipe, the chicken will appear slightly pink even when it is fully cooked, so make sure to go by the temperature with an instant-read digital meat thermometer when determining if it is fully cooked. According to the USDA chicken is safe at 165°F.
If the sauce is too thin for your taste, you can simmer the pan uncovered for a few minutes to reduce the moisture content, or add 1 tablespoon or cornstarch to the pan while stirring to distribute and thicken.