Description
These One-pan Chicken Thighs with Apples are tender and juicy and seared on the stovetop and then baked with apples, cinnamon, bay leaves and thyme.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Sea salt
- 3 TBSP extra virgin olive oil (divided)
- 6 sprigs fresh thyme
- 1 bay leaf
- 4 shallots, sliced
- 4 cloves garlic, crushed
- 1 granny smith apple, peeled and sliced
- 1/2 cup chicken bone broth/chicken stock
- 1 TBSP apple cider vinegar
- 1 cinnamon stick
Instructions
- Preheat oven to 350F
- Pat chicken dry and sprinkle generously with sea salt on both sides.
- In a large cast iron skillet, heat 2 TBSP olive oil over medium-high heat.
- Add chicken thighs, skin side down, and cook 4-5 minutes until golden brown and crispy. Flip them over and cook for another couple of minutes. Remove chicken from pan and set aside.
- Lower heat to medium and add remaining 1 TBSP olive oil, shallots and garlic to pan. Sauté 2-3 minutes.
- Add sliced apple, thyme and bay leaf and sauté an additional 3-4 minutes.
- Finally, add chicken bone broth or stock, apple cider vinegar and cinnamon stick. Bring to a boil, stirring to loosen any browned bits from pan. Reduce liquid by 1/3 (you don’t want the chicken thighs to be completely submerged in liquid).
- Return chicken to pan and place in preheated oven for 15 minutes or until thermometer inserted into chicken reads 165F.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mains