We all love a cup of hot apple cider on a crisp fall day. It’s one of those beverages that you only drink when it’s in season, like eggnog in the winter. Add a splash of rum and you’ve got a delicious fall cocktail that will be an instant crowd pleaser at your next holiday gathering.
If you’re anything like me, though, you might get tired of that strong apple flavor after a few days. It’s good stuff, don’t get me wrong, but after a while I start craving something different. Sometimes I want to be able to enjoy the flavors of fall without defaulting to sweetness. So today, I’m going to introduce you to one of my favorite savory fall recipes: apple cider glazed chicken thighs.
I personally love a good glaze. It’s such an easy way to spice up an otherwise simple dish, which is the exact approach this recipe takes. Without the glaze, this dish would just be pan roasted chicken thighs. The apple cider glaze elevates it to something more unique by introducing some tangy, aromatic fall flavor with a savory twist. This dish is every bit as delicious as it looks.
Apple Cider Glazed Chicken Thighs
Courtesy of: The Kitchn
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
For the glaze:
2 cloves garlic
1 cup apple cider
1 sprig fresh rosemary (approx. 1-2 tsp)
1/4 teaspoon Dijon mustard (or spicy brown mustard)
2 tablespoons unsalted butter
For the chicken:
4-6 bone in, skin on chicken thighs
2 teaspoons high-heat cooking oil (like vegetable or canola)
Salt and pepper to taste
1. First, gather all of your ingredients (I doubled the glaze recipe), and preheat the oven to 350°F. Make sure you have a rack in the middle position.
2. Next, smash the garlic cloves and place in a small saucepan. Add the apple cider, rosemary sprig, and Dijon mustard. Bring to a boil, uncovered, over medium-high heat, stirring occasionally. Cook until reduced to roughly 1/4 cup. While the glaze reduces, start cooking the chicken.
3. Pat the chicken thighs dry with a paper towel, and season both sides with salt and pepper. Don’t skip the paper towel step – this ensures the skin gets nice and crispy!
4. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken skin-side down and cook, undisturbed, for 8-10 minutes, until the skin is browned and releases easily from the pan. Set aside on a plate or tray, and pour off all but one tablespoon of the fat from the pan.
5. Once the glaze is reduced to your liking, whisk in the butter until it melts, then remove from heat. Return the chicken to the pan, skin side up. Spoon the glaze evenly over the chicken.
6. Place the pan in the oven and bake for 5 minutes. Spoon some of the glaze back over the chicken and bake for another 7-10 minutes, until the internal temperature reads 165°F. Turn the oven to broil, and broil until the skin gets a dark golden brown color and the sauce is bubbling, 1-2 minutes.
Note: If the glaze isn’t to your desired consistency, you can remove the chicken thighs and simmer it in the pan to reduce it further. Make sure to stir frequently so it doesn’t burn!
For a side dish, I tossed some sliced carrots, baby potatoes, and mushrooms in olive oil, thyme, salt and pepper, and roasted them in the oven at 400°F for about 45 minutes. The glaze acted as a perfect dressing to the veggies, and I ended up with a full meal without doing too much extra work. If you want to copy this side dish, I recommend either roasting the mushrooms separately, or adding them to the pan in the last 15 minutes or so, so they don’t overcook.
If you’re looking for some other delicious fall recipes to add to your collection, check out some of The Chopping Block's upcoming classes:
- Fall Feast on the Patio: Friday, October 17 at 6pm
- Meatless Monday: Fall Vegetable Harvest: Monday, October 27 at 6pm
- Date Night: Fireside Feast: Saturday, November 8 at 6pm
- Fabulous Fall Baking: Sunday, November 9 at 11am
