Apple Cider Chicken Thighs 
If you can get your hands on some local apple cider or fresh apple juice straight from a farm or orchard near you this time of year – then you’re going to want to try out this apple cider chicken recipe!
The flavor is truly unique, complex, and definitely has me feeling some deep moody autumn vibes.
Serve your apple cider chicken over our mushroom brown rice, mashed cauliflower, mashed potatoes, with a side of green beans for a perfect meal.
- Herbed Mushroom Rice
- Garlicy Mashed Cauliflower
- Garlic Mashed Potatoes
- Parsnip Mashed Potatoes
- Honey Dijon Green Beans
makes 6 servings
Ingredients:
- 2 cups apple cider or unfiltered apple juice
- 2 fresh rosemary sprigs
- 1 Tbsp Dijon mustard
- 2 lbs bone-in, skin-on, chicken thighs
- 1/4 cup gluten-free flour
- 2 cloves fresh garlic, slightly crushed
- 1 small onion or large shallot, diced
- 1 Tbsp mustard seeds
- sea salt, or to taste
- freshly ground black pepper to taste
- 2 Tbsps olive oil or avocado oil
Instructions:
Season your chicken thighs with some sea salt and pepper. In a shallow dish, add the flour and dredge your chicken thighs firmly on both sides, shaking off the excess flour; set aside.
In a small saucepan add your apple cider, rosemary sprig, mustard seeds, Dijon mustard, and garlic; whisk well to combine. Place the saucepan over medium-low heat and bring to a low boil. Simmer until liquid is reduced by half, about 10 minutes.
Once your sauce is done, remove the rosemary sprigs and discard them.
Heat a heavy-bottomed skillet over medium heat, add in the oil, and heat until sizzling.
Once hot carefully add the chicken thighs and sear each side until nicely golden brown about 4-5 minutes on each side.
Set chicken aside on a plate.
In that same preheated skillet, add in your diced onions and cook until just softened.
Pour in your apple cider sauce and using a wooden spoon gently stir to incorporate the brown bits from the bottom of the pan.
Bring this sauce to a boil, then reduce the heat to a medium-low.
Return your browned chicken thighs back to the skillet and simmer for 8-10 minutes, or until chicken is cooked through and the sauce is nicely thickened.
Enjoy!
Rachel
Ingredients
- 2 cups apple cider or unfiltered apple juice
- 2 fresh rosemary sprigs
- 1 Tbsp Dijon mustard
- 2 lbs bone-in, skin-on, chicken thighs
- 1/4 cup gluten-free flour
- 2 cloves fresh garlic, slightly crushed
- 1 small onion or large shallot, diced
- 1 Tbsp mustard seeds
- sea salt, or to taste
- freshly ground black pepper to taste
- 2 Tbsps olive oil or avocado oil
Instructions
- Season your chicken thighs with some sea salt and pepper. In a shallow dish, add the flour and dredge your chicken thighs firmly on both sides, shaking off the excess flour; set aside.
- In a small saucepan add your apple cider, rosemary sprig, mustard seeds, Dijon mustard, and garlic; whisk well to combine. Place the saucepan over medium-low heat and bring to a low boil. Simmer until liquid is reduced by half, about 10 minutes.
- Once your sauce is done, remove the rosemary sprigs and discard them.
- Heat a heavy-bottomed skillet over medium heat, add in the oil, and heat until sizzling.
- Once hot carefully add the chicken thighs and sear each side until nicely golden brown about 4-5 minutes on each side.
- Set chicken aside on a plate.
- In that same preheated skillet, add in your diced onions and cook until just softened.
- Pour in your apple cider sauce and using a wooden spoon gently stir to incorporate the brown bits from the bottom of the pan.
- Bring this sauce to a boil, then reduce the heat to a medium-low.
- Return your browned chicken thighs back to the skillet and simmer for 8-10 minutes, or until chicken is cooked through and the sauce is nicely thickened.
- Enjoy!
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