Ingredients
1 pound boneless skinless chicken thighs
2 tablespoons unsalted butter
1/3 cup apple cider (non-alcoholic)
2 cups apple slices (Honeycrisp or Granny Smith)
1/3 cup chopped shallots
1 tablespoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3/4 teaspoon salt
1 tablespoon olive oil
Instructions
Heat a 12-inch heavy-bottomed skillet over medium heat.
In a small bowl, combine coriander, cinnamon, nutmeg, dried thyme, black pepper, and salt.
Season the chicken thighs evenly on both sides with the spice mixture.
Add oil to the hot skillet and sear the chicken for 5 minutes per side until golden brown.
Remove chicken from the pan and set aside.
Add butter, shallots, and apple slices to the same skillet, cooking until the apples soften slightly.
Pour in the apple cider and stir in the brown sugar, scraping up the browned bits from the bottom of the pan.
Return the chicken to the pan, nestling it into the sauce, and simmer for an additional 5-10 minutes until chicken is cooked through and the glaze has thickened.
Notes
Use a heavy-bottomed cast iron skillet for the best sear and heat retention. If preferred, you can substitute shallots with yellow onion. Ensure the chicken thighs are of uniform thickness for even cooking. Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Searing and Glazing
- Cuisine: Modern American