Skillet Apple Cider Chicken


  • 6skinless, boneless chicken thighs
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 6 slices bacon
  • 1onion, sliced
  • 2 cups chicken broth, divided
  • 2 cups apple cider, divided
  • 2apples – peeled, cored, and sliced
  • 4sage leaves
  • 2 sprigs fresh thyme
  • 4 tablespoons butter
  • Directions

  • Step 1

    Season chicken thighs with salt and set aside.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

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

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