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–+ servings
Close-up of Rosemary Apple Cider Chicken in a pan, garnished with fresh rosemary sprigs and apple chunks.

Rosemary Apple Cider Chicken

This recipe features tender chicken braised in apple cider with rosemary and garlic.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1.5 cups apple cider
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large skillet or Dutch oven
  • Tongs

Method
 

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Sear the chicken thighs, skin-side down, for 5-7 minutes until golden brown. Flip and sear the other side for 2-3 minutes.
  4. Remove the chicken from the skillet and set aside.
  5. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  6. Add the minced garlic and rosemary sprigs to the skillet and cook for 1 minute until fragrant.
  7. Pour in the apple cider and scrape up any browned bits from the bottom of the skillet.
  8. Return the chicken thighs to the skillet, skin-side up. Bring the liquid to a simmer.
  9. Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  10. Remove the rosemary sprigs before serving.

Notes

Serve with your favorite side dishes, such as mashed potatoes or roasted vegetables.

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