Taste of Autumn

Apple Cider-Dijon Chicken with Apples | Serves 4

Prep: 15 minutes | Cook: About 30 minutes

Ingredients

6 boneless, skinless chicken thighs, about 1½ pounds

¾ teaspoon salt, plus more to taste

½ teaspoon black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

2 crisp apples, such as Honeycrisp or Pink Lady, cored and cut into wedges

1 large shallot, thinly sliced

1 cup apple cider

½ cup low-sodium chicken broth

1 ½ tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon chopped fresh thyme, plus more for garnish

1 tablespoon unsalted butter, chilled

Pat chicken dry and season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side, or until browned and cooked through to an internal temperature of 165 degrees. Transfer to a plate and cover loosely to keep warm.

Reduce heat to medium. Add 1 tablespoon butter, apples and shallot to the skillet. Cook 4 to 5 minutes, stirring occasionally, until the apples begin to brown but remain slightly firm.

Add cider and chicken broth, scraping up browned bits from the bottom of the skillet. Whisk in Dijon mustard, vinegar and thyme. Bring to a simmer and cook 7 to 10 minutes, until the liquid has reduced by about half and begins to thicken.

Return chicken and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer 2 to 3 minutes. Remove from heat and stir the remaining 1 tablespoon cold butter into the sauce. Taste and adjust seasoning if needed. Garnish with additional thyme and serve with the apples and cider-Dijon sauce spooned over the chicken.