Easy Recipes

One-pan Apple Cider Chicken


8 boneless skinless chicken thighs
pinch salt and pepper
1 tbs olive oil
1 cup dry apple cider
3 tsp Dijon mustard
3 Granny Smith apples, cut into 1cm slices
1 tbs chopped fresh sage

Apple cider chicken

  1. Season the chicken thighs with salt and pepper and place the olive oil into a large frypan over medium heat.
  2. Place the chicken thighs in the pan and cook for about 6-7 minutes on each side, until cooked through (test one by cutting into the thickest part of the thigh with a sharp knife and making sure the meat is cooked, or use a meat thermometer).
  3. Remove the chicken and set it aside to rest, covered. Whisk together the apple cider and Dijon mustard.
  4. Add the apple slices to the frypan and cook for a few minutes until they soften and colour slightly. Pour the cider mixture into the pan, and, when the bubbles subside, add the chicken and half the sage (save the rest for garnish).
  5. Cook for a couple of minutes, until the liquid thickens and reduces by half.
  6. Serve straight away with your favourite roast vegetables or salad.