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Square close view of apple cider chicken thighs in a skillet
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Apple Cider Chicken Recipe

Bone-in chicken thighs with apples, onions, thyme, and a sweet-tart cider Dijon pan sauce. A cozy skillet dinner for four.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 499.9
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lb bone-in, skin-on chicken thighs about 5–6 small thighs
  • 1 tbsp olive oil
  • 1/2 tsp fine salt about 3 g
  • 1/4 tsp ground black pepper
  • 1 medium yellow onion thinly sliced, about 150 g
  • 1 cup plain pasteurized apple cider nonalcoholic; not apple cider vinegar
  • 1 tbsp Dijon mustard 15 g
  • 2 tsp apple cider vinegar 10 ml
  • 1 tsp fresh thyme leaves plus a small pinch to finish
  • 2 medium Gala apples cored and cut into 1/2-inch wedges, about 350 g prepared

Equipment

  • 1 Wide deep 12-inch skillet with lid
  • 1 Instant-read thermometer

Method
 

  1. Pat chicken dry without washing it. Season with salt and pepper. Heat olive oil in a wide, deep 12-inch skillet over medium heat.
  2. Set chicken skin-side down in the skillet, working in batches if needed. Cook about 7–9 minutes until golden and the skin releases, then turn and cook 2 minutes. Transfer to a plate; it is not cooked through yet.
  3. Add the onion to the skillet and cook 4–5 minutes, stirring, until softened. Reduce the heat if the browned bits begin to burn.
  4. Whisk together the cider, Dijon, vinegar, and thyme. Pour into the skillet and scrape up the browned bits. Bring to a gentle simmer, then return chicken and any juices skin-side up. Keep the skin above the liquid.
  5. Cover and simmer gently for 15 minutes. Add the apple wedges around the chicken, uncover, and continue simmering 10–15 minutes or as needed until several thighs reach at least 165°F in the thickest meat away from bone. The apples should be tender but retain their shape.
  6. If the chicken is done before the sauce reduces, move it to a clean plate and simmer the sauce a few minutes more. If the sauce becomes too concentrated, add water one tablespoon at a time. Rest chicken 5 minutes, then serve with apples, onions, sauce, and the small finishing pinch of thyme.

Video

Notes

Timing depends on thigh size; cook to at least 165°F away from bone. Refrigerate within 2 hours, or 1 hour above 90°F, use within 3–4 days, and reheat to 165°F. Estimated nutrition includes chicken skin and all oil and sauce; bones are excluded using an assumed edible yield.
Related video credit: Sally’s Baking Recipes. Sally McKenney’s skillet version uses boneless thighs, butter, brown sugar, and warm spices. This version uses bone-in thighs, Dijon, and thyme with a longer cooking schedule; follow this written card rather than the video timing.