Chicken thighs get marinated in a simple blend of mustard and herbs, then braised for a super tender, fall-off-the-bone recipe.

For this chicken recipe, let the marinade work its magic for at least half an hour in the fridge (but 12 hours is best!). We recommend prepping this in the morning to let the chicken marinate all day. Then, this delicious fall dish comes together in under 30 minutes!

Begin by searing bone-in chicken thighs on each side. Remove the chicken and use the leftover juices to caramelize onions and sauté fresh apple slices. Then, return the chicken to the pan and pour in apple cider, cooking until the liquid is reduced and becomes thick and syrupy.

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To crisp up the skin, place the skillet under the broiler for a couple of minutes. This step also helps the sauce coat the chicken further.

Tip: This recipe is best enjoyed the day it is made, but can be stored refrigerated for up to two days. Reheat the leftovers on the stovetop with a bit of chicken broth to keep the chicken from drying out.

Dina Hassan

Crispy Apple Cider-Broiled Chicken Recipe

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Total time:1 hr
5 mins

Cook Time: 1 hr 1 hour

Prep Time: 5 mins 5 minutes

Serves:2-3

Crispy Apple Cider-Broiled Chicken Recipe

Recipe by: Dina Hassan

Chicken thighs get marinated in a simple blend of mustard and herbs, then braised for a super tender, fall-off-the-bone recipe.

Tools

• 2 mixing bowls
• Cast iron skillet
• Aluminum foil

Ingredients

• 2 t Dijon mustard, divided
• 2 T olive oil + 1 T for greasing
• Salt and pepper to taste
• 1 lb bone-in chicken thighs
• 1 cup apple cider
• 1 onion, thinly sliced
• 3 firm apples, cored and cut into ½ inch wedges
• 2 sprigs of rosemary

Instructions

• In a small bowl, mix together 1 teaspoon of the mustard, olive oil, salt and pepper. Rub the chicken with the seasoning mix and let it marinade in the fridge for at least 30 minutes.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Once the oil is hot and shimmering, add the chicken to the pan skin-side down and cook for 4 minutes. Flip and cook for 6-7 minutes until cooked through. Transfer to a plate and cover with foil.
• In a small bowl, stir together the apple cider and the remaining mustard. Set aside.
• Preheat the oven broiler.
• Add the sliced onion to the skillet, and cook for 3 minutes until soft.
• Add the apple slices and rosemary, then cook for another 5 minutes, until the apples are slightly tender and begin to turn golden.
• Return the chicken to the pan skin-side up and pour the cider mix over the top. Let it cook for 5-6 minutes or until the liquid is reduced by half.
• Transfer the chicken to the oven and broil for 4-5 minutes, until the skin is crispy and golden-brown.
• Serve the braised chicken with the reduced sauce poured on top and enjoy!

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)

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