Apple Cider Chicken

Now that autumn is just around the corner, apples are coming into season. What better way to combine the tangy fruit with tender chicken thighs, cooked in an apple cider sauce?

Rosemary gives this dish an extra kick of taste and fragrance, and it is so good you’ll want to make it again and again.

As an added bonus it only takes 30 minutes to make, and it’s all made in a cast-iron skillet so there’s no extra washing up of dirty pots and pans!

Instructions

Heat 2 teaspoons of oil in a large skillet over medium high.

Sprinkle the top of the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Once the oil is hot and shimmering, add the chicken to the pan, top-side down.

Let cook for 4 minutes, then flip. Continue cooking until the meat is no longer pink, and reaches an internal temperature of 165 F. This should take another 4-5 minutes.

Remove to a plate and cover with foil to keep warm.

In a small bowl or large measuring cup, stir together the apple cider and mustard.

Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper as well as the rosemary.

Cook for 5 minutes, until the apples begin to turn golden and become tender.

Return the chicken to the pan and pour the cider mixture over the top.

Leave it to cook for 4 to 5 minutes, or until the liquid is reduced by half. Serve hot sprinkled with additional chopped rosemary if desired.

Notes

You can keep this dish for 1 to 2 days, covered in the fridge. Reheat by adding a bit of chicken broth to stop it drying out, and heating on the stovetop or in the microwave.

Chicken thighs work best in this dish as they have a better flavor and texture, but you can use chicken breasts if you want. If you do, you may have to adjust your cooking times too.