Description
Never was there an easier main course to prepare for gatherings. Serve these cider-glazed chicken thighs straight from your skillet and enjoy!
Ingredients
Scale
- 8 bone-in skin-on chicken thighs
- Olive oil
- Kosher salt & freshly ground black pepper
- 1 cup apple juice or cider
- 2 garlic cloves, minced
- 10 sprigs fresh sage
- 1 teaspoon dijon
- 2 tablespoons unsalted butter
Instructions
- Preheat the broiler, and adjust the oven rack to 6 – 8 inches from the heat.
- Coat the bottom of a large oven-proof skillet with olive oil. Lay the chicken thighs in an even layer, then season well on both sides with salt and pepper.
- Broil, skin side down, for 10 minutes.
- Meanwhile, make the cider glaze. In a small saucepan, add apple juice, minced garlic, 2 sprigs of the sage, and Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, about 15 minutes. Whisk in butter until melted, then remove from the heat.
- After 10 minutes, flip the chicken so that skin side is up. Broil for 5 more minutes, then remove from oven, baste with glaze, and scatter apples and sage around the chicken. Broil for a few more minutes until chicken is golden brown and cooked through.
- Serve family style, straight from the skillet.