Ingredients
Method
Searing the Chicken to Golden Crispness
- Pat chicken thighs thoroughly dry with paper towels on both sides. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tbsp olive oil in a large 12-inch cast-iron or heavy stainless steel skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet. Reduce heat to medium and sear undisturbed for 8 to 10 minutes until the skin is deep golden-brown, crackling crisp, and naturally releases from the pan.
- Flip the thighs and cook for another 4 to 5 minutes on the flesh side. Transfer chicken to a clean plate and set aside.
Caramelizing the Apples
- Pour off all but 1 tablespoon of rendered chicken fat from the skillet. Add 1 tbsp butter and the sliced apple wedges in a single layer.
- Sauté over medium heat for 3 to 4 minutes, turning once, until the apples are golden-brown and lightly caramelized on the edges yet still hold their shape. Remove apples and place on the plate with the chicken.
Simmering the Spiced Cider Reduction
- Add sliced shallots and minced garlic to the skillet; sauté for 1 minute until fragrant. Pour in the unfiltered apple cider and chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the skillet.
- Whisk in the Dijon mustard, fresh rosemary, and thyme sprigs. Bring to a vigorous boil and let reduce by half for 4 to 5 minutes until slightly syrupy and glossy.
Reuniting & Glazing
- Nestle the chicken thighs (skin-side up to keep the skin crisp) and caramelized apples back into the skillet. Simmer gently over medium-low heat for 5 to 7 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Swirl in the final 1 tbsp of cold butter to give the glaze a satiny restaurant gloss. Spoon the warm amber apple cider reduction over the chicken and apples, garnish with fresh rosemary, and serve immediately.