Savory Rosemary Apple Cider Chicken for Cozy Nights

This Rosemary Apple Cider Chicken combines sweet apple cider with herbs for a comforting, flavorful dinner.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs Opt for skin-on for crispy skin
2 tablespoons Olive Oil Essential for searing the chicken
to taste Salt Vital for seasoning
to taste Pepper Vital for seasoning

For the Seasoning

1 teaspoon Onion Powder Adds savory depth; fresh onion makes a great substitute
1 teaspoon Garlic Powder Enhances flavor; consider using fresh garlic
1 teaspoon Smoked Paprika Infuses a subtle smokiness
1 teaspoon Fresh Thyme Substitute with 1/3 tsp dried thyme if needed
2 tablespoons Fresh Rosemary Chopped, essential for flavor

For the Sauce

2 tablespoons Salted Butter Enriches the sauce
3/4 cup Apple Cider The base of the sauce
1/2 cup Chicken Broth or White Wine Provides depth and richness
2 tablespoons Dijon Mustard Creates a tangy balance

For the Finish

1 piece Red Onion Adds sweetness and texture, slice thinly
2 pieces Honeycrisp Apples Slice them to caramelize beautifully
3 cloves Garlic Minced, for fresh aromatic flavors

Equipment

oven-safe skillet

Method

Cooking Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, season chicken thighs with salt, pepper, onion powder, and garlic powder.
Heat olive oil in the skillet over medium-high heat until shimmering. Sear chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for another 5 minutes.
Sauté sliced red onions and Honeycrisp apples in the same skillet for 3-4 minutes until softened.
Add minced garlic and stir for 30 seconds. Pour in apple cider and chicken broth or white wine, scraping up any bits stuck to the skillet.
Stir in Dijon mustard, fresh thyme, and rosemary, and simmer for 2-3 minutes.
Return seared chicken thighs to the skillet, skin-side up, and roast in the oven for 25-30 minutes until cooked through.
Remove from the oven, let rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

This dish pairs well with creamy mashed potatoes or crusty bread.

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