Chicken in Cider: Fall Recipe

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled and chopped
• 2 cups apple cider
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Season chicken thighs with salt and pepper on both sides. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook for 5 minutes, until golden brown. Flip over and cook for an additional 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium and add the chopped onion to the skillet. Cook for 2-3 minutes until the onion is soft, then add the minced garlic and cook for an additional minute. Add the chopped apple, apple cider, chicken broth, thyme, and salt and pepper to taste. Stir well and bring to a boil. Reduce the heat and simmer for 5-10 minutes.
4. Return the chicken to the skillet, skin side up, and spoon some of the cider mixture on top. Transfer the skillet to the preheated oven and bake for 30-40 minutes, until the chicken is cooked through and the skin is crispy.

Verdict:

This chicken in cider recipe is the perfect fall dinner dish. The warm, comforting cider sauce complements the crispy chicken skin and creates a delicious balance of flavors. The apple and thyme give the dish a hint of sweetness and fragrance that is sure to please your taste buds. It’s easy to make and sure to impress your family and guests at dinner.

Serving Suggestions:

This dish pairs well with roasted vegetables, mashed potatoes, or crusty bread to soak up the extra sauce. Serve with a glass of apple cider or a bottle of dry white wine for a complete fall experience.