Chicken Thighs with Cider Mustard Glaze and Sage

Crisp chicken thighs with apple cider, Dijon mustard, butter, and sage for a tangy stovetop dinner finished with a simple pan glaze.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 lbs chicken thighs
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 10 leaves fresh sage
• 2 tbsp unsalted butter
• 1 large shallot
• 0.5 cup apple cider
• 1 tbsp Dijon mustard

Cooking instructions

1. Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin. Season both sides evenly with 1 teaspoon of the salt and all of the black pepper.
2. Place a large cast-iron skillet over medium heat and add the olive oil. Once hot, place the chicken thighs in the pan, skin-side down. Cook undisturbed until the skin is deep golden brown and renders its fat, about 12 to 15 minutes. (about 15 min)
3. Flip the chicken thighs and continue cooking until the meat is opaque and reaches an internal temperature of 165°F, about 10 to 12 minutes. Remove the chicken from the pan to a plate and let it rest. (about 12 min)
4. In the same pan, melt 1 tablespoon of butter over medium heat. Add the sage leaves and fry for 30 seconds until crisp, then remove them to a paper-towel-lined plate. Add the finely minced shallot to the pan and sauté until softened, about 2 minutes. (about 3 min)
5. Pour in the apple cider and scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes until the liquid reduces by half. Whisk in the Dijon mustard and the remaining 1 tablespoon of butter until the sauce is emulsified and glossy. Season with the remaining 0.5 teaspoon of salt if needed. (about 3 min)
6. Return the chicken to the pan to coat lightly in the sauce, garnish with the crispy fried sage leaves, and serve immediately.