Apple Cider Glazed Chicken Thighs With Butternut Squash Fritters Recipes

APPLE CIDER GLAZED CHICKEN THIGHS

Steps:

• Heat olive oil in a large 12-inch skillet set over medium heat.
• In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
• Season chicken thighs with prepared seasoning.
• Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
• Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
• Remove cooked chicken thighs from the skillet and set aside.
• Set skillet over medium-high heat.
• Add garlic and cook for 20 seconds, or until fragrant.
• Slowly pour in the apple cider.
• Add dijon mustard and whisk everything until well combined.
• Add rosemary sprig or thyme sprig to the sauce.
• Continue to cook for 8 minutes, to reduce the sauce.
• Slowly stir around the tablespoon of butter until melted.
• Taste the sauce for salt and pepper; adjust to taste.
• Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
• Remove from heat.
• Garnish with parsley.
• Serve.

SPICY APPLE CIDER-GLAZED CHICKEN THIGHS

Steps:

• Pat chicken thighs dry with a paper towel and season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
• Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
• Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.