Rosemary Apple Cider Chicken: The Ultimate Autumn Comfort Dish

Rosemary Apple Cider Chicken is a heartwarming comfort food that combines tender chicken thighs with a luscious sauce of apples and mustard.

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Prep Time 15

Cook Time 50

Resting Time 5

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs Skinless thighs can lighten the dish.
2 tablespoons Olive Oil Use a high smoke point oil for best results.

For the Seasonings

1 teaspoon Onion Powder Fresh onion can enhance the overall taste.
1 teaspoon Garlic Powder Fresh cloves can be used for more intensity.
1 teaspoon Smoked Paprika Feel free to use regular if needed.
1 teaspoon Fresh Thyme Dried thyme can serve as a substitute.
2 tablespoons Fresh Rosemary Dried rosemary can be used at a lesser amount.

For the Sauce

4 tablespoons Salted Butter Substitute with unsalted butter if adjusting salt levels.
3/4 cup Apple Cider Consider hard cider for a bolder flavor.
1/2 cup Chicken Broth or White Wine Vegetable broth is a great non-poultry option.
2 tablespoons Dijon Mustard Whole grain mustard can provide a lovely texture contrast.
3 cloves Garlic Adjust according to your personal preference.

For the Vegetables

1 medium Red Onion Yellow onions are a perfect alternative.
1-2 pieces Honeycrisp Apples Offers sweetness and texture; any firm apple variety works well.

Seasoning to Taste

to taste Salt & Pepper Essential for balancing flavors.

Equipment

oven-safe skillet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet, heat approximately 2 tablespoons of olive oil over medium-high heat.
Generously season the bone-in chicken thighs with salt, pepper, onion powder, garlic powder, smoked paprika, fresh thyme, and chopped fresh rosemary.
Place the seasoned chicken thighs skin side down into the hot skillet. Sear for about 5-7 minutes until the skin is deep golden brown.
Once browned, remove the chicken and sauté sliced red onions and Honeycrisp apple slices for about 2-3 minutes.
Add 4 tablespoons of salted butter, 3/4 cup of apple cider, 1/2 cup of chicken broth (or white wine), 2 tablespoons of Dijon mustard, and 3 minced garlic cloves to the skillet. Stir and let simmer for 5 minutes.
Return the chicken to the skillet, skin side up, and transfer to the oven, roasting for about 30-35 minutes.
Remove from oven and let the chicken rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months and reheated gently on the stove.

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