Apple Cider-Glazed Chicken Thighs

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Whether it comes straight from the orchard or the nearest grocer, apple cider is the secret to cozy meals with all the fall feels. It plays the starring role in some of the best seasonal treats (hello, apple cider donuts), can liven up any cocktail hour, and shines at dinnertime too.

Ingredients

2 cloves garlic
1 cup apple cider or unfiltered apple juice
1 (2-inch) fresh rosemary sprig
1/4 teaspoon Dijon mustard
2 pounds bone-in, skin-on chicken thighs (4 to 6)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
2 tablespoons unsalted butter

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F.
Smash 2 garlic cloves and place in a small saucepan. Add 1 cup apple cider, 1 fresh rosemary sprig, and 1/4 teaspoon Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, 15 to 20 minutes. Meanwhile, start cooking the chicken.
Pat 2 pounds chicken thighs dry with paper towels, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 2 teaspoons vegetable oil in a large frying pan or cast iron skillet over medium-high heat until it shimmers. Place the chicken skin-side down, and cook undisturbed until the skin is browned and the chicken releases easily from the pan, adjusting the heat if the skin begins to burn, 8 to 10 minutes.
When the glaze is ready, whisk in 2 tablespoons unsalted butter until melted, then remove from the heat. When the chicken is ready, transfer it to a plate. Carefully pour off all but 1 tablespoon of the fat in the pan. Return the chicken to the pan skin-side up, and spoon the glaze evenly over it.
Transfer the pan to the oven and bake for 5 minutes. Spoon some of the glaze in the pan back over the chicken, then continue baking until the chicken reaches an internal temperature of 165°F, 5 to 7 minutes more. Turn the oven on to broil, and broil until the skin is dark golden brown and the sauce is bubbling, 1 to 2 minutes.