Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups unfiltered apple cider
- 1 large yellow onion, thinly sliced
- 3 sprigs fresh rosemary, plus extra for garnish
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon light brown sugar
Instructions
- Step 1: Pat the chicken thighs completely dry. Season generously with 3/4 teaspoon of the salt and all the pepper. Heat the olive oil in a large, oven-safe skillet (cast iron recommended) over medium-high heat. Sear the chicken, skin-side down, for 5-7 minutes until the skin is deeply golden and crisp. Remove the chicken from the skillet and set aside.
- Step 2: Reduce the heat to medium. Add the sliced onion and rosemary sprigs to the skillet. Sauté, stirring occasionally, for 5 minutes until the onions begin to soften and caramelize.
- Step 3: Pour the apple cider and light brown sugar into the skillet. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan (deglazing). Allow the sauce to simmer for 2 minutes to slightly reduce.
- Step 4: Preheat the oven to 375°F (190°C). Carefully return the seared chicken thighs to the skillet, placing them skin-side up so the skin remains above the liquid to prevent it from getting soggy.
- Step 5: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Step 6: Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes before serving, spooning the pan sauce and onions over the chicken. Discard the spent rosemary sprigs before plating.
Notes
- Reheat the chicken uncovered in a 300°F oven until warmed through (about 15 minutes), and gently warm the sauce separately on the stovetop; combining them just before serving preserves the crispy skin.
- Spoon this savory-sweet chicken and sauce over a creamy parsnip or celery root puree, or serve alongside wild rice pilaf to soak up all the delicious pan juices.
- To maximize the freshness, store the remaining chicken and the deeply flavored apple cider sauce in separate, sealed containers in the refrigerator for up to three days.
- For truly crispy skin that holds up to the oven bake, ensure you pat the chicken thighs aggressively dry with paper towels before seasoning—moisture is the enemy of a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American