Description
Easy Homemade Rosemary Apple Cider Chicken: Tender chicken, crisp apples, fragrant rosemary, & sweet cider create a comforting dinner your family will love.
Ingredients
Scale
- Main Players:
- 4 bone-in, skin-on chicken thighs
- Flavor Foundation:
- 2 cups apple cider
- 1 cup chicken broth (low sodium)
- 2 medium apples (Honeycrisp or Fuji), cored and sliced
- Aromatic Boosters:
- 3 sprigs fresh rosemary
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- Pantry Staples:
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Instructions
- Sear the Chicken: Oh, this is where the magic starts! Get that pan nice and hot, a glug of olive oil in there. Sear those chicken thighs skin-side down until they’re beautifully golden brown and crispy. I swear, the smell alone makes my stomach rumble, it’s just so good! Don’t rush this part; that crispy skin is everything. I once tried to flip them too early and ripped the skin right off, a real kitchen disaster, honestly, but it still tasted fine!
- Sauté Aromatics & Apples: Once the chicken is resting, toss in your chopped onion and let it get soft and translucent, about 5 minutes. Then, add the minced garlic and those apple slices. Let them get a little tender and fragrant, stirring occasionally. The smell of the apples softening with the garlic is just divine. I usually sneak a little taste of the apples here, just to make sure they’re perfect, or oops, sometimes I add too many and have to grab another apple!
- Deglaze with Cider: Pour in that beautiful apple cider! Scrape up all those browned bits from the bottom of the pan – that’s where all the flavor lives, hon! This step always makes the kitchen smell like autumn. I forgot to scrape once and the sauce just wasn’t as rich, a minor regret but a lesson learned. Let it simmer for a minute or two to reduce slightly, allowing the flavors to concentrate a bit.
- Simmer with Broth & Rosemary: Return the seared chicken to the pan, nestling it into the apple cider mixture with the apples and onions. Pour in the chicken broth and tuck in those fresh rosemary sprigs. Bring the whole thing to a gentle simmer, then reduce the heat to low, cover the pan, and let it do its thing. I always get a little impatient here, but low and slow is the way to tender, juicy chicken, trust me!
- Finish Cooking & Adjust: After about 25-30 minutes, the chicken should be cooked through and incredibly tender. The internal temperature should reach 165°F (74°C). Remove the lid and let it simmer uncovered for a few more minutes if you want the sauce to reduce a bit more. I sometimes like a slightly thinner, more rustic sauce, so I might just leave it as is. This is where you can really make it your own!
- Serve Your Easy Homemade Rosemary Apple Cider Chicken Dinner: Remove the rosemary sprigs before serving – nobody wants to bite into a woody stem! Taste the sauce and adjust seasonings with salt and pepper as needed. Ladle that glorious sauce, apples, and onions generously over the chicken. It should look glistening and smell absolutely incredible. I love seeing the steam rise, knowing I’ve created something so comforting for my family. A little fresh parsley on top for color, why not?