Empty My Fridge
Skillet Apple Cider Chicken
Ingredients
- Salt1 tsp
- Coriander seed · ground½ tsp
- Cinnamon · ground½ tsp
- Nutmeg · ground½ tsp
- Thyme · dried, for garnish½ tsp
- Black pepper · ground¼ tsp
- Chicken thigh · boneless skinless1 lb
- Butter2 tbsp
- Brown sugar1 tbsp
- Apple2 cups
- Shallot · chopped⅓ cups
- Cider⅓ cups
Instructions
- Heat a large 12-inch skillet over medium heat.
- Mix 3/4 teaspoon salt with the coriander, cinnamon, nutmeg, dried thyme and black pepper. Rub the spice mix over both sides of the chicken thighs.
- Add a drizzle of oil to the hot skillet and swirl to coat. Add the chicken and cook 5 minutes, flip, then cook 5 more minutes or until the internal temperature reaches at least 165°F (74°C). Transfer the chicken to a plate and cover loosely.
- Add the butter to the same pan and swirl as it melts. Add the brown sugar, apple slices and shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, about 5 minutes until the apples begin to soften.
- Pour in the apple cider and cook, stirring occasionally, about 5 minutes until the sauce has slightly thickened.
- Return the chicken to the pan and cook 2 minutes. Remove from heat, spoon the apple mixture over the chicken, and garnish with fresh thyme and rosemary if desired.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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