Food description:
This dish leans into the warming, homestyle side of apple cider cookery while still feeling polished enough for a featured recipe page. Chicken thighs become deeply flavorful as they braise in cider, stock, and aromatics, soaking up both savory richness and subtle apple sweetness.
The finished sauce is light but comforting, making this a versatile entry that can be served over mashed potatoes, buttered noodles, or roasted vegetables. It is approachable, crowd-friendly, and full of the kind of old-world charm that fits beautifully within the Old World Nectar theme.
Ingredients
6 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 cups Old World Apple Nectar
1 cups apple cider
1/2 cup chicken broth
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme
1 tablespoon whole grain mustard
1 apple, sliced
Instructions:
Season chicken thighs with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat and sear chicken skin-side down until browned. Flip briefly, then remove from pan.
Add butter, onion, and garlic to the skillet and cook until softened. Pour in Old World Apple Nectar, apple cider and broth, then stir in rosemary, thyme, and mustard. Add sliced apple. Return chicken to the skillet and transfer to a 375°F oven for 30 to 35 minutes, until chicken is tender and fully cooked. Spoon sauce over chicken before serving.
Garnish:
Chopped parsley and a few roasted apple slices
