Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1.5 cups fresh apple cider (unfiltered is best)
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary or thyme
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, drain all but one tablespoon of the rendered fat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour the apple cider into the skillet, scraping the bottom of the pan with a wooden spoon to release any browned bits. Whisk in the maple syrup, Dijon mustard, and add the rosemary sprigs. Bring the mixture to a boil.
- Reduce the heat to medium and let the sauce simmer for 8-10 minutes, or until the liquid has reduced by half and thickened slightly. Stir in the butter for a glossy finish.
- Add the chicken thighs back into the skillet. Spoon the glaze over the chicken and cook for another 3-5 minutes until the chicken is cooked through (internal temperature of 165°F) and the glaze is thick and sticky.
- Cook Time: 40 minutes
- Diet: Gluten-Free