APPLE CIDER GLAZED CHICKEN THIGHS
Boneless, skinless chicken thighs are sauteed in a savory blend of herbs and spices, then glazed with a flavorful reduction of apple cider and dijon mustard.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large 12-inch skillet set over medium heat.
- In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
- Season chicken thighs with prepared seasoning.
- Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
- Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
- Remove cooked chicken thighs from the skillet and set aside.
- Set skillet over medium-high heat.
- Add garlic and cook for 20 seconds, or until fragrant.
- Slowly pour in the apple cider.
- Add dijon mustard and whisk everything until well combined.
- Add rosemary sprig or thyme sprig to the sauce.
- Continue to cook for 8 minutes, to reduce the sauce.
- Slowly stir around the tablespoon of butter until melted.
- Taste the sauce for salt and pepper; adjust to taste.
- Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
- Remove from heat.
- Garnish with parsley.
- Serve.
Nutrition Facts : Calories 326 kcal, Carbohydrate 8 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 223 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
APPLE-GLAZED CHICKEN THIGHS
My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
SPICY APPLE CIDER-GLAZED CHICKEN THIGHS
This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
- Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
- Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 10.5 g, Cholesterol 70.7 mg, Fat 14.4 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.8 g, Sodium 118.2 mg, Sugar 7.7 g
APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS
Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
- Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
- For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
- Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
- Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
- Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.
MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS
Tender and juicy grilled chicken thighs with a perfect balance of sweet and tart. The carrots and cabbage are optional but it's a great way to utilize the apple cider marinade and have a complete meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
- Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
- While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.
Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.5 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 4.5 g, Protein 37.4 g, SaturatedFat 6.3 g, Sodium 646.3 mg, Sugar 17 g
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
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