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Rosemary Apple Cider Chicken

Savory Rosemary Apple Cider Chicken for Cozy Nights

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This Rosemary Apple Cider Chicken features tender chicken thighs infused with rosemary and Honeycrisp apples, perfect for comforting autumn dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In Chicken Thighs The star of the dish, providing rich flavor and moisture during cooking.
  • 2 tablespoons Olive Oil Used for searing the chicken.
For the Seasoning
  • 1 teaspoon Onion Powder Adds aromatic sweetness.
  • 1 teaspoon Garlic Powder Enhances the dish with savory depth.
  • 1 teaspoon Smoked Paprika Provides a subtle smokiness.
  • 1 teaspoon Fresh Thyme Contributes herbal notes.
  • 2 tablespoons Fresh Rosemary The main herb adding aromatic flavor.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Black Pepper Essential seasoning.
For the Sauce
  • 1 medium Red Onion Provides sweetness and texture.
  • 2 medium Honeycrisp Apples Offers the perfect sweetness.
  • 2 tablespoons Salted Butter Adds richness to the sauce.
  • 1 cup Apple Cider The flavor base of the sauce.
  • 1 cup Chicken Broth Enhances the sauce's complexity.
  • 2 tablespoons Dijon Mustard Adds a tangy depth to the sauce.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions for Rosemary Apple Cider Chicken
  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season both sides with salt, pepper, onion powder, garlic powder, smoked paprika, and fresh thyme.
  2. Heat a large skillet over medium-high heat and add olive oil. Sear the chicken, skin-side down, for 5-7 minutes until golden-brown. Flip and cook for an additional 5 minutes.
  3. Remove the chicken and add sliced red onion and diced apples to the skillet. Sauté for 3-4 minutes until softened.
  4. Pour in the apple cider and chicken broth, scraping up any browned bits. Stir in Dijon mustard and simmer for 2-3 minutes.
  5. Return chicken to the skillet, skin-side up, and roast for 25-30 minutes until cooked through and skin is crispy.
  6. For a thicker sauce, mix cornstarch with cold water and stir into the sauce, cooking for another 2-3 minutes.
  7. Allow the chicken to rest, then serve topped with the sauce, onions, and apples alongside sides like mashed potatoes.

Nutrition

Serving: 1thighCalories: 420kcalCarbohydrates: 20gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken skin is thoroughly dried before seasoning to achieve crispiness. Use a meat thermometer for accurate doneness.

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