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cider glazed chicken thighs

Cider-Glazed Chicken Thighs with Apples & Sage


  • Author: Camille Styles
  • Yield: 4-6 1x

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

  1. Preheat the broiler, and adjust the oven rack to 6 – 8 inches from the heat.
  2. 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. 
  3. Broil, skin side down, for 10 minutes.
  4. 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. 
  5. 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. 
  6. Serve family style, straight from the skillet.