Description
| A cozy, flavorful fall chicken dish simmered in apple cider with rosemary, garlic, and onions. Tender, juicy, and perfect for autumn dinners. |
Ingredients
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4 bone-in, skin-on chicken thighs (or breasts)
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1 tbsp olive oil
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1 tbsp butter
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 ½ cups apple cider (not vinegar)
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½ cup chicken broth
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2–3 sprigs fresh rosemary (or 1 tsp dried)
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Salt and pepper, to taste
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Optional: 1 tbsp Dijon mustard or 1 tsp apple cider vinegar for tang
Instructions
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Season the chicken with salt and pepper.
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In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
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Sear chicken skin-side down until golden (about 5 minutes per side). Remove and set aside.
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In the same pan, sauté onion until soft, then add garlic and cook 1 minute more.
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Deglaze the pan with apple cider and chicken broth, scraping up browned bits.
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Stir in rosemary and return chicken to the pan.
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Cover and simmer for 25–30 minutes, or until chicken is cooked through.
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Optional: Reduce the sauce uncovered for 5–10 minutes to thicken before serving.
Notes
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For a sweeter profile, use unfiltered apple cider.
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Add sliced apples or a splash of cream for variation.
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Great served with mashed potatoes, roasted veggies, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 110 mg