Skillet Dinner: Cider-Glazed Chicken Thighs
Chicken, carrots, and apples cooked in cider-based sauce, or glaze. Perfect for an autumn dinner party!
Servings: 6
Equipment
- A large, oven-safe skillet (cast iron works well here)
Ingredients
- 2 large carrots, diced
- 2 apples, sliced
- 2 tablespoons (or slightly more) avocado oil
- 1 tablespoon chopped, fresh rosemary
- Salt and pepper -- a sprinkling of each
- 2 or up to 6 chicken thighs, skin-on, bone-in
- 2/3 cup apple cider
- 2 tablespoons honey
- 1 generous tablespoon grainy mustard
- 1 tablespoon butter
- optional for the skillet: 3 sprigs of rosemary
Instructions
- Center the oven rack; preheat the oven to 425°F.
- Put the carrots, apples, and chopped rosemary in a medium bowl. Add a tablespoon of the oil (use more oil if necessary) and salt and pepper to taste. Toss to coat. Set aside.
- Add the remaining oil to the oven-proof skillet. When the oil is hot, add the chicken thighs skin-side down. Cook until the skin has richly browned -- about 2 minutes. Remove chicken to plate.
- Put the apple cider, honey, and mustard in the same skillet. Boil until the cider reduces slightly -- about 1 minute. Add the butter, and stir until the butter melts. Then return the chicken the chicken to the skillet, skin-side up. Strew on the carrot and apple mixture to the skillet, arranging it, as much as possible, between the chicken pieces. Top with the optional sprigs of fresh rosemary.
- Transfer the skillet to the preheated oven. Bake until the chicken is done and the carrots are tender -- 25-30 minutes. Serve with the pan drippings.