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Skillet Apple Cider Chicken

Time : 70 mins
6 serving(s)

Ingredients

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

Baca Juga

Instructions

- Step 1 Season chicken thighs with salt and set aside. Advertisement
- 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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