Cider-Glazed Chicken Thighs with Apples and Sage

Tender, golden chicken thighs simmer with sweet apples and onions in a tangy apple cider glaze finished with fresh sage. This cozy one-pan fall dinner is ready in under an hour.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 pounds bone-in, skin-on chicken thighs
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 medium apples
• 1.5 cups apple cider
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh sage
• 1 tablespoon dijon mustard
• 1 tablespoon unsalted butter

Cooking instructions

1. Pat the chicken thighs dry. Season all over with the salt and pepper. Slice the onion and cut the apples into 1/2-inch wedges, discarding the cores. Chop the sage. (about 10 min)
2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed until the skin is deeply browned and crisp, 6 to 8 minutes. Turn and cook for 2 minutes more. Transfer the chicken to a plate. (about 10 min) — Medium-high heat
3. Pour off all but 1 tablespoon of fat from the skillet. Add the onion and cook until softened, about 3 minutes. Add the apples and cook until lightly browned, 2 minutes. (about 5 min) — Medium heat
4. Stir in the apple cider, cider vinegar, sage, and Dijon mustard, scraping up any browned bits from the skillet. Bring the mixture to a simmer. (about 3 min) — Medium-high heat
5. Return the chicken skin-side up, along with any juices, to the skillet. Reduce the heat to medium-low, cover, and simmer until the chicken reaches 165°F in the thickest part, 12 to 15 minutes. (about 15 min) — Medium-low heat
6. Transfer the chicken and apples to a serving platter. Whisk the butter into the simmering cider sauce until glossy, then spoon the sauce over the chicken. Serve hot. (about 2 min) — Medium-low heat