Rosemary Apple Cider Chicken: Your Cozy Fall Comfort Food

Rosemary Apple Cider Chicken is a comforting autumn dish that combines juicy chicken thighs with apple cider, Honeycrisp apples, and fresh rosemary.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs The main protein source, providing delicious juiciness when roasted.
2 tablespoons Olive Oil Necessary for searing the chicken to get that perfect golden crust.
to taste Salt Essential for seasoning the chicken to enhance flavor.
to taste Pepper Essential for seasoning the chicken to enhance flavor.

For the Sauce

2 cups Apple Cider The star of the dish, infusing the sauce with sweet and tangy flavors.
1 cup Chicken Broth or White Wine Adds depth to the sauce; choose broth for a heartier flavor.
2 tablespoons Salted Butter Adds richness and a silky finish to the sauce.
2 tablespoons Dijon Mustard Injects a tangy note that balances the sweetness of apple cider.
3 cloves Garlic (minced) Boosts the flavor profile and brings warmth to the dish.
2 teaspoons Onion Powder Enhances the umami flavor in the chicken.
2 teaspoons Garlic Powder Enhances the umami flavor in the chicken.
1 teaspoon Smoked Paprika Adds a subtle smokiness that complements the sweet elements.

For the Aromatics

2 tablespoons Fresh Rosemary (chopped) The key aromatic herb; use fresh for the best flavor experience.
1 teaspoon Fresh Thyme A complementary herb that layers flavor beautifully.
1 piece Red Onion (sliced) Adds sweetness and a delightful texture to the finished dish.
1-2 pieces Honeycrisp Apples (sliced) Delivers a perfect balance of sweet and tart; they meld beautifully with the cider.

Equipment

large oven-safe skillet

Method

Preparation Steps

Preheat your oven to 375°F (190°C).
Season the bone-in chicken thighs with salt, pepper, onion powder, garlic powder, smoked paprika, fresh thyme, and chopped rosemary.
In a large skillet, heat olive oil and sear the chicken thighs skin-side down for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes before removing from skillet.
In the same skillet, sauté sliced red onion and Honeycrisp apple slices over medium heat for about 5 minutes until softened.
Pour in apple cider, chicken broth (or white wine), and Dijon mustard into the skillet and stir in minced garlic, bringing to a gentle simmer.
Return the seared chicken thighs skin-side up into the skillet and transfer to the oven. Roast for about 25-30 minutes until internal temperature reaches 165°F (74°C).
(Optional) After cooking, if you prefer a thicker sauce, let the sauce simmer for a few minutes on the stovetop.
Serve the sauce generously over the chicken thighs and enjoy your meal.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh herbs for enhanced flavor, and monitor cooking time for juicy results. This dish can be refrigerated for up to 3 days in an airtight container.

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