Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 2 cups high-quality apple cider (not apple juice)
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (optional, for extra shine)
Instructions
- Start by patting the chicken thighs dry with a paper towel. This is a crucial step for getting crispy skin. Season both sides of the chicken 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 about 6 to 8 minutes without moving them until the skin is golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken from the pan and set it aside on a plate.
- Carefully pour off most of the excess fat from the skillet, leaving about a tablespoon. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the apple cider, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Stir in the honey, Dijon mustard, and fresh herb sprigs. Bring the mixture to a boil, then reduce the heat to medium. Let the liquid simmer for about 10 to 12 minutes, or until the cider has reduced by about half and starts to look syrupy.
- Add the chicken thighs back into the pan, along with any juices that collected on the plate. Continue to cook for another 5 to 8 minutes, spooning the sauce over the chicken repeatedly until the sauce is thick and the chicken is fully cooked through (reaching an internal temperature of 165°F). If using butter, stir it in at the very end for a glossy finish.
- Cook Time: 45 minutes