Ingredients
- 2 cups apple cider or unfiltered apple juice
- 2 fresh rosemary sprigs
- 1 Tbsp Dijon mustard
- 2 lbs bone-in, skin-on chicken thighs
- 1/4 cup gluten-free flour
- 2 cloves fresh garlic, slightly crushed
- 1 small onion or large shallot, diced
- 1 Tbsp mustard seeds
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsps olive oil or avocado oil
Instructions
- Season chicken thighs with sea salt and pepper.
- Dredge each thigh in gluten-free flour, coating both sides and shaking off excess. Set aside.
- In a small saucepan, add apple cider, rosemary sprigs, mustard seeds, Dijon mustard, and crushed garlic. Whisk to combine.
- Bring mixture to a low boil over medium-low heat and simmer for about 10 minutes, or until reduced by half. Remove rosemary sprigs and discard.
- Heat oil in a heavy-bottomed skillet over medium heat until hot and shimmering.
- Sear chicken thighs in the skillet for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
- In the same skillet, add diced onion or shallot and cook until softened, about 2–3 minutes.
- Pour in the apple cider sauce and stir with a wooden spoon to scrape up browned bits from the bottom of the pan.
- Bring the sauce to a boil, then reduce heat to medium-low.
- Return the seared chicken thighs to the skillet and simmer for 8–10 minutes, or until cooked through and sauce is thickened.
- Serve warm with your favorite sides.
Notes
- Apple cider (not vinegar) adds a natural sweetness—make sure it's unfiltered for best flavor.
- Substitute shallots for onion for a milder, sweeter flavor.
- This dish pairs well with mashed potatoes, wild rice, or roasted vegetables.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 375
- Sugar: 6g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
