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Serving Size
5
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Total Time
1 hour
Ingredients
5 Bone-in skin-on chicken thighs
15 teaspoon smoked paprika
Salt and Pepper, to taste
2 tablespoon neutral oil
3 apples , washed, cored, and cut into quarters (we recommend Granny Smith, Pink Lady, Honeycrisp, or Gala)
4 medium shallots , peeled and halved lengthwise through root ends
2 garlic cloves , peeled and grated
1/4 cup Dijon mustard
2 tablespoon butter
1 1/2 tablespoon flour
3/4 cup chicken broth
1 1/2 cup apple cider
1 tablespoon apple cider vinegar
5 sprigs of thyme washed and finely chopped. If desired, use more for garnish.
Directions
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Pre-heat oven to 400°F.
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Heat oil in a cast-iron pan over medium-high heat.
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Pat chicken thighs dry and season with salt, pepper, and smoked paprika. Place chicken in the pan skin-side down and cook until the skin is browned. Transfer to a plate.
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Sauté apples and shallots in the same pan, flipping as needed until the cut sides, have browned. Transfer them to your plate.
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Add garlic and thyme to the shallots in the pan and cook until fragrant.
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Add butter and flour to pan, stirring to coat the shallots.
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Add mustard, broth, apple cider, and apple cider vinegar to the pan. Simmer until the sauce thickens, about 10–12 minutes, stirring occasionally and scraping the bottom of the pan to prevent scorching.
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Once thickened, add the chicken thighs back into the pan, skin side up. Arrange apples in the pan around the chicken thighs. Cover with a lid and place in the oven. Cook until the chicken reaches an internal temperature of 165°F, about 35 minutes.
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Season with salt and pepper to taste. Plate and enjoy!