Description
Four bone-in chicken thighs with shallot-cider pan sauce.
Ingredients
Scale
- 4 thighs Bone-in skin-on chicken thighs
- 1 tablespoon Olive oil
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
- 2 shallots Shallots, thinly sliced
- 1 1/2 cups Nonalcoholic unsweetened apple cider
- 1/2 cup Low-sodium chicken broth
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Dijon mustard
Instructions
- Pat four bone-in chicken thighs dry and season with 3/4 tsp kosher salt and 1/4 tsp pepper. Heat 1 tbsp oil in a lidded Dutch oven, sear skin-side down until browned about six minutes, turn for another three to four minutes and transfer temporarily.
- Soften two sliced shallots in the pan. Add 1 1/2 cups nonalcoholic unsweetened apple cider, 1/2 cup broth and three thyme sprigs, scraping browned bits. Return chicken skin-side up, keeping skin above most of the liquid.
- Cover and simmer gently about 30–35 minutes until the thickest thigh portion away from bone reaches at least 165°F. Remove chicken and thyme stems; whisk 1 tsp Dijon into the pan liquid and reduce briefly if needed.
- Rest chicken five minutes and serve one thigh with sauce per person. Test reduction, skin texture, cider sweetness and thermometer endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: ten-minute sear and about 30–35-minute covered braise, then five-minute rest; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: One thigh with sauce