Apple Cider Chicken Thighs

 From Mantitlement - this was delicious and we only made 2 chicken thighs and I made the full sauce recipe and decided to make pork chops the next night and topped it with the remaining half of the sauce -still delicious!

• 1 tablespoon olive oil
• 5 chicken thighs (bone in, skin on) - we only had boneless skin off...
• 1 teaspoon kosher salt
• Black pepper to taste
• 1 large onion, sliced
• 1 green apple, cut into thick slices
• 1 red apple, cut into thick slices
• 1 tablespoon chopped garlic
• 1 tablespoon fresh thyme, chopped (1 teaspoon dried)
• 2 tablespoons flour
• 3/4 cup apple cider
• 3/4 cup chicken broth

• Instructions

  1. Season the chicken thighs generously with salt and pepper. Add to skillet with olive oil skin side down for 4-5 minutes until golden brown. Flip over and cook another 3-4 minutes on the other side. Remove to a plate and cover with foil to keep warm.
  2. Drain drippings form skillet into a bowl. Add 2 tablespoons of the drippings back into the skillet along with the onions, apples and thyme. Add 1 teaspoon of salt and fresh black pepper to taste and cook for 5 minutes until the apples and onions have softened. Add the garlic, stir and cook another minute longer.
  3. Sprinkle flour into the skillet and mix together with the onions and apples. Pour in the cider, stir and then pour in the chicken broth. Bring to a simmer and return the chicken thighs back to the skillet, tucking down into the sauce. Partially cover the skillet and simmer for 20 minutes until the thighs are cooked through.
  4. Remove the chicken thighs to a platter and then spoon the onions, apples and gravy over the top. Serve with more fresh thyme if desired.