Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 cup high-quality apple cider (not apple juice)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
- Pat the chicken thighs dry with a paper towel. This is crucial for getting crispy skin. Season both sides of the chicken generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs in the pan, skin-side down. Cook for 5 to 7 minutes without moving them until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside on a plate.
- Drain all but about one tablespoon of fat from the skillet. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the apple cider, honey, Dijon mustard, apple cider vinegar, and fresh rosemary. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer over medium heat. Place the chicken thighs back into the skillet, nestled into the liquid. Continue to simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has reduced to a thick, syrupy glaze.
- Spoon the thickened glaze over the top of the chicken thighs several times during the last few minutes of cooking. This ensures a thick coating. Once the sauce coats the back of a spoon, remove from heat and let rest for 5 minutes before serving.
- Cook Time: 40 minutes
- Diet: Gluten-Free