Why You Will Enjoy This Apple Cider Chicken
quick and simple One-pan meal
Extra juicy, tender chicken
effectively "fall in a skillet"
Savory, sweet, and savory flavors with warm, cozy spices.
Obviously, a fantastic pan sauce is made with butter and apple cider.
The flavorful combination of spices in this recipe, in addition to its simplicity and AMAZING apple cider pan sauce, is undoubtedly its best feature.
Around the end of the summer, fresh apple cider usually starts to appear in supermarkets and farm markets; but, by the end of the year, it can be more difficult to locate. Store some apple cider in an ice cube tray, then defrost a few cubes anytime you want to make this warm recipe. This way, you make it all winter long. Alternatively, try making your own homemade apple cider!
For this dish, you should ideally use a large skillet, and I typically use my 12-inch cast-iron skillet. You can cook the chicken in batches if your skillet is tiny. A Dutch oven is another option.
Sprinkle the spice mixture on both sides of the chicken thighs before cooking them in a little oil, turning them over once, until they are golden brown on both sides and the internal temperature reaches 165°F (74°C).
There are several side dishes that go well with this chicken recipe. Serve it with rice and green beans, both of which may be prepared on the stove.
10 minutes for preparation
Time to Cook: 22 minutes
Time total: 35 minutes
Yield: 4 servings
Ingredients
1 teaspoon of salt, split
half a teaspoon of coriander, ground
half a teaspoon of cinnamon powder
a half-teaspoon of ground nutmeg
Thyme leaves, half a teaspoon, dried
1/4 of a teaspoon of freshly ground pepper
1 lb (454 g) of skinless, boneless chicken thighs
Butter, unsalted, two tablespoons
One tablespoon of either light or dark brown sugar
Apple slices cut into 2 cups (250 g) (approximately 1/4-inch-thick slices; no need to peel)
Shallots (or yellow onion) in a 1/3 cup (40g) size
(NOT apple cider vinegar) 1/3 cup (80 ml) apple cider
fresh thyme and rosemary, optional as a garnish
Instructions
Over medium heat, heat a large 12-inch skillet. Cast iron skillets are recommended, but any skillet this size will do. A Dutch oven is another option.
Mix the coriander, cinnamon, nutmeg, dried thyme, pepper, and 3/4 teaspoon salt in a small bowl. The chicken thighs should be covered on all sides with the spice mixture.
Swirl the hot skillet after adding a drizzle of oil to coat. To the pan, add the chicken thighs. Cook for 5 minutes, then turn over and cook for another 5 minutes, or until well done (internal temperature should be at least 165°F [74°C]). Chicken should be moved to a platter and lightly covered. After completing the subsequent step, add it back to the pan.
No need to clean the pan before adding the butter; gently swirl it in as it melts. Sprinkle the remaining 1/4 teaspoon of salt over the apples, shallots, and brown sugar. For about 5 minutes, cook the apples, stirring periodically, until they start to soften. Pour the apple cider in and heat, stirring regularly, for about five minutes, or until the sauce has slightly thickened. Cook for 2 minutes after adding the chicken back to the pan.
Remove from heat. Serve the chicken with the apple mixture on top. If preferred, add fresh thyme and rosemary as a garnish.
The refrigerator is good to store leftovers for a few days. When you reheat the sauce, the butter will reintegrate once it has solidified. You may reheat in the microwave or on a medium medium heat on the stove.
Notes
What alternative to coriander is there? Don't skip or substitute the ground coriander because it gives this dish a lot of flavor. In a pinch, you may just skip it or use ground caraway, 1/4 teaspoon each of dried oregano and ground cumin, or both.
Can I swap out chicken thighs for chicken breasts? You can, but the flavor will be diminished, and the cooking time may increase. I strongly advise using boneless, skinless chicken thighs for the best results.
Can I substitute apple juice for apple cider? You can, but the flavor will be diminished. Apple cider is more like the raw, purer version of apple juice because it is fresh, unfiltered, and frequently unpasteurized. To increase the shelf life of apple juice, the pulp and sediment have been filtered out and the juice has been pasteurized.
Nutrition
Serving Size: 1 serving, 247 calories, 19.7 g of sugar, 523.1 mg of sodium, 9.9 g of fat, 23.1 g of carbohydrates, 17.4 g of protein, and 95.2 mg of cholesterol.
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