Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1 cup pure apple cider (unfiltered is best)
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon butter (optional, for extra shine)
Instructions
- Pat the chicken thighs dry with a paper towel. This is a crucial step for getting crispy skin. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs in the pan, skin-side down. Cook for 6 to 8 minutes without moving them, until the skin is golden brown and crispy. Flip and cook for another 2 to 3 minutes, then remove the chicken from the pan and set it aside on a plate.
- Pour off most of the excess fat from the skillet, leaving about a tablespoon. Lower the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant. Pour in the apple cider, scraping the bottom of the pan to release the flavorful browned bits.
- Whisk in the Dijon mustard, maple syrup, and chopped rosemary. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the liquid has reduced by half and starts to look syrupy.
- Place the chicken thighs back into the skillet, nestled into the sauce. Continue to simmer for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F. If you want a richer sauce, whisk in a tablespoon of butter at the very end.
- Spoon the thickened glaze over the top of the chicken several times during the last few minutes of cooking to ensure a thick, glossy coating.
- Cook Time: 45 minutes
- Diet: Gluten-Free