Apple Cider Glazed Chicken Thighs with Caramelized Apples

Nothing says fall like the warm, cozy flavors of this Apple Cider Glazed Chicken Thighs recipe! Tender chicken thighs are bathed in a sweet and tangy glaze, paired with caramelized apples that bring all the autumn vibes to your dinner table. Perfect for those crisp evenings when you want something delicious and comforting!

Servings: 4

Prep Time: 10 minutes (plus marinating time)

Cook Time: 30 minutes

Total Time: 40 minutes (excluding marinating time)

Ingredients:

• 4 chicken thighs

• 2 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 2 tablespoons brown sugar

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

• Salt and pepper, to taste

• 1 apple, thinly sliced

• Juice of 1 small lemon

• 1/4 cup chicken broth (or water)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the apple cider vinegar, brown sugar, Dijon mustard, minced garlic, lemon juice, and thyme. Season the chicken thighs with salt and pepper, then pour the marinade over them. Let the chicken marinate for at least 30 minutes, but for the best flavor, aim for 2 hours.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and place the thighs in the hot pan. Sear for 5-7 minutes, or until the skin is golden and crispy.

3. Caramelize the Apples: Remove the chicken thighs and set them aside (back into the marinade bowl). Add the sliced apples to the pan, sautéing for 2-3 minutes until they start to caramelize. For extra sweetness, add a splash of water and cover the pan for a minute.

4. Cook the Chicken: Remove the caramelized apples from the pan and return the chicken thighs to the pan, along with the reserved marinade and chicken broth. Bring to a simmer, then cover and reduce the heat to medium-low. Cook for 20-25 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (75°C).

5. Glaze the Chicken: Remove the lid and increase the heat to medium-high, allowing the sauce to reduce and thicken into a glaze (about 5-7 minutes). Add in the caramelized apples and spoon the glaze over the chicken to enhance the flavors.

6. Serve: Plate the chicken thighs with the caramelized apples, drizzling any remaining sauce on top. This dish pairs wonderfully with roasted vegetables, mashed/sweet potatoes, or rice.

Additional Tips:

• Variations: Try adding other fruits like pears or cranberries for a twist.

• Substitutions: If you don’t have apple cider vinegar, white wine vinegar works as a substitute. For a different sweetness, you can replace brown sugar with honey or maple syrup.

• Common Mistakes: Make sure to let the chicken marinate for at least 30 minutes; this helps infuse flavor. Avoid overcrowding the pan when searing to get that nice golden skin.

Storing Instructions:

• Leftovers: Store any leftover chicken in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze the cooked chicken for up to 2 months. Make sure to cool it completely before freezing.

• Reheating Tips: To reheat, thaw in the fridge overnight and warm in a skillet over low heat, adding a splash of chicken broth to keep it moist. Alternatively, you can microwave it on medium power, covered, until heated through.