2 medium apples, cored and sliced (preferably Granny Smith or Honeycrisp)
1/2 cup chicken broth
1 tablespoon apple cider vinegar
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the apple cider and scrape up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and thyme.
Return the chicken thighs to the skillet, skin-side up. Add the sliced apples and chicken broth around the chicken. Drizzle with apple cider vinegar.
Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For a sweeter flavor, add a tablespoon of brown sugar to the apple cider mixture before baking.
Substitute the chicken thighs with bone-in, skin-on chicken breasts for a leaner option, adjusting the cooking time as needed.