Description
A delicious autumn-inspired dish featuring tender boneless chicken thighs cooked in a flavorful apple cider and Dijon mustard sauce, complemented by sautéed apples, fresh herbs, and shallots. This skillet meal is perfect for a cozy fall dinner and pairs wonderfully with mashed potatoes.
Ingredients
Chicken:
- 6 boneless, skinless chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
Sauce and Aromatics:
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 10 fresh sage leaves, chopped
- 2 shallots, thinly sliced
- 1 tbsp Dijon mustard
- 2 apples, sliced
- ⅓ cup apple cider (not vinegar)
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika to enhance their flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown, about 5 minutes on one side. Flip and cook for an additional 4 minutes. Once browned and partially cooked, transfer the chicken to a plate to rest.
- Prepare the aromatics: In the same skillet, add butter, minced garlic, fresh thyme leaves, and chopped sage. Sauté for about 1 minute until fragrant. Stir in the sliced shallots and Dijon mustard, then season with additional salt and pepper to taste. Cook on low heat for about 3 minutes, allowing the shallots to soften and the flavors to meld.
- Create the sauce: Pour apple cider into the skillet and use a wooden spoon to scrape up any browned bits stuck to the pan, adding depth to the sauce. Add the sliced apples and let the mixture simmer gently for 3 to 5 minutes until the sauce slightly reduces and the apples begin to soften.
- Finish cooking the chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce and apples. Cook for another 1 to 2 minutes until the chicken is warmed through and well coated in the flavorful sauce.
- Serve: Garnish the dish with additional chopped sage leaves on top. Serve hot alongside your favorite mashed potatoes for a comforting fall meal. Enjoy!
Notes
- Use firm apples like Granny Smith or Honeycrisp to maintain some texture during cooking.
- If apple cider is not available, a diluted apple juice can be used as a substitute but may be sweeter.
- Ensure the chicken thighs are patted dry before seasoning to achieve a better sear.
- You can substitute fresh thyme and sage with dried herbs if fresh is not available, but reduce quantities by half.
- For a thicker sauce, simmer a few extra minutes or add a slurry of cornstarch and water at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
