Apple Cider Chicken

Prep Time 10 min

Cook Time 30 Min

Total Time 40 Min

INGREDIENTS

4 bone-in, skin on chicken thighs

3 tablespoons unsalted butter

2 medium gala or honey crisp apples, cut into ¼ inch slices

1 small red onion, cut in half and sliced thinly

1 ½ teaspoons herbs de Provence

⅓ cup chicken stock

½ cup Apple cider (can sub with Apple juice or more chicken broth)

¼ cup white wine, optional

Pinch of coarse salt

Cracked black ground pepper

INSTRUCTIONS

1. Gather ingredients. Wash and pat dry thighs, seasoning both sides of chicken generously with salt and pepper. Melt 2 tablespoons of butter in a hot skillet over medium high heat and add chicken.

2. Sear chicken until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.

3. Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan. Season with salt and pepper and cook for 3-4 minutes stirring often.

4. Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced. Serve warm.