This skillet apple cider chicken is a great fall recipe. Serve with egg noodles.

Jeff
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken thighs with salt and set aside.

    Advertisement
  • Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.

  • Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.

  • Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.

  • Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.

  • Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.

Nutrition Facts

395 calories; 24.4 g total fat; 103 mg cholesterol; 1118 mg sodium. 19.7 g carbohydrates; 23.6 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/15/2019
10.13.19 Four cups of liquid seemed like an awful lot to me, so I did cut that back to 1-1/2 cups each chicken broth and apple cider. Since fresh herbs are not as potent as dried, I doubled the amounts of sage and thyme to better infuse those flavors into the chicken and sauce. I used Honeycrisp apples which held their shape well and crumbled the bacon. (recipe doesn’t tell you what to do with the bacon). The chicken was tender and juicy, and the pan sauce very, very tasty. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/15/2019
10.13.19 Four cups of liquid seemed like an awful lot to me, so I did cut that back to 1-1/2 cups each chicken broth and apple cider. Since fresh herbs are not as potent as dried, I doubled the amounts of sage and thyme to better infuse those flavors into the chicken and sauce. I used Honeycrisp apples which held their shape well and crumbled the bacon. (recipe doesn’t tell you what to do with the bacon). The chicken was tender and juicy, and the pan sauce very, very tasty. Read More
Rating: 4 stars
10/15/2019
10.13.19 Four cups of liquid seemed like an awful lot to me, so I did cut that back to 1-1/2 cups each chicken broth and apple cider. Since fresh herbs are not as potent as dried, I doubled the amounts of sage and thyme to better infuse those flavors into the chicken and sauce. I used Honeycrisp apples which held their shape well and crumbled the bacon. (recipe doesn’t tell you what to do with the bacon). The chicken was tender and juicy, and the pan sauce very, very tasty. Read More