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Sticky Apple Cider Chicken

Succulent chicken braised in a reduced apple cider glaze, creating a sweet, savory, and glossy autumnal masterpiece.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Chicken & Marinade
  • 4-6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 3-4 sprigs fresh thyme
Sticky Apple Cider Glaze
  • 2 cups unfiltered apple cider
  • 1 large shallot finely minced
  • 3 cloves garlic minced
  • 2-3 sprigs fresh thyme
  • 1 small sprig fresh rosemary
  • 2 tbsp apple cider vinegar
  • 1 tbsp whole-grain mustard
  • 1 tbsp maple syrup or honey
  • 3 tbsp unsalted butter cold, cubed

Equipment

  • Large Heavy Skillet
  • Tongs
  • Wooden spoon
  • Measuring Cups/Spoons

Method
 

  1. Pat chicken dry and season all over with salt, pepper, and smoked paprika. Let sit for 20-30 minutes if time allows.
  2. Heat oil in a large skillet over medium-high. Sear chicken, skin-side down, for 6-8 mins until golden and crispy. Flip and sear other side for 4-5 mins. Remove to a plate.
  3. Reduce heat to medium. In the same skillet, sauté shallot for 2-3 mins until soft. Add garlic and cook 1 min more.
  4. Pour in apple cider and vinegar, scraping up browned bits. Add thyme sprigs, rosemary, mustard, and maple syrup. Bring to a simmer.
  5. Return chicken to skillet, skin-side up. Simmer uncovered for 20-25 mins, basting occasionally, until chicken reaches 165°F internally.
  6. Transfer chicken to a platter. Increase heat and boil sauce for 5-8 mins until reduced to a thick, syrupy glaze.
  7. Remove skillet from heat. Discard herb sprigs. Whisk in cold butter until sauce is smooth and glossy. Season to taste.
  8. Pour glaze over chicken. Garnish with fresh thyme and apple slices. Serve immediately with sides of choice.

Notes

For best results, use high-quality, unfiltered apple cider. Do not substitute apple juice. The sauce will thicken as it cools; thin with a splash of warm water or broth if needed.