Recipes

Preheat oven to 375°F.

Prepare the chicken: Pat chicken thighs dry and season generously with sea salt and pepper on both sides.

Sear: Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin side down and sear until golden and crispy. Flip and cook for 1 minute, then remove and set aside.

Sauté apples: Add sliced apples to the skillet and toss in the rendered fat. Sauté for several minutes until softened and lightly caramelized.

Build the sauce: Add apple cider vinegar to deglaze, scraping up any browned bits. Stir in mustard, apple cider, chicken broth, and the thyme sprig. Let simmer for 1–2 minutes to meld flavors.

Braise: Nestle chicken thighs between the apples, skin side up. Transfer the skillet to the oven and bake for 20–25 minutes, until chicken reaches 165°F.

Serve: Remove thyme sprig and spoon apples and cider sauce over the chicken before serving.