Apple Cider Glazed Chicken (Recipe for Printing)

Tender chicken glazed in apple cider sauce with apples, herbs, and brown sugar for a flavorful family meal.

# What You Need:

→ Main

01 - 4 skin-on chicken thighs
02 - 2 tablespoons avocado oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper

→ Glaze

05 - 1 1/4 cups apple cider
06 - 1 tablespoon soy sauce
07 - 1 tablespoon Worcestershire sauce
08 - 1/3 cup brown sugar
09 - 3 cloves garlic, grated or minced
10 - 1/3 cup yellow onion, finely diced
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon fresh ginger, grated
13 - 1 sprig fresh rosemary
14 - 1 sprig fresh thyme

→ To Serve

15 - 1 large Honeycrisp apple, sliced

# How to Make It:

01 - Pat chicken thighs dry using paper towels. Season both sides evenly with salt and ground black pepper for full seasoning coverage.
02 - In a mixing bowl, whisk together apple cider, soy sauce, Worcestershire sauce, brown sugar, grated garlic, diced yellow onion, Dijon mustard, grated fresh ginger, fresh rosemary, and fresh thyme until evenly blended. Set aside.
03 - Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, place seasoned chicken thighs skin-side down and cook for 6 to 8 minutes until the skin is golden brown and crispy. Flip the thighs and cook an additional 5 minutes to brown the reverse side.
04 - Arrange sliced Honeycrisp apple around the chicken thighs in the skillet. Pour glaze mixture evenly over the chicken and apples. Reduce heat to medium-low to allow the sauce to gently simmer.
05 - Cover the skillet loosely. Simmer chicken for 15 to 20 minutes, spooning glaze over the thighs occasionally as the sauce reduces and becomes glossy, coating the chicken and apples.
06 - Remove the herb sprigs. Transfer glazed chicken and apples to serving plates and spoon extra glaze from the skillet over the top. Serve warm, pairing with sides such as roasted vegetables or rice as desired.

# Extra Tips:

01 - For optimal caramelization, avoid overcrowding the skillet and allow the glaze to thicken by simmering with the lid slightly ajar.

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