Delicious Rosemary Apple Cider Chicken garnished with herbs

Rosemary Apple Cider Chicken

ByOlivia Carter
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why make this recipe

Rosemary Apple Cider Chicken is a delightful dish that combines the savory flavors of chicken with the sweet and tangy notes of apple cider. This recipe is perfect for a cozy family dinner or a gathering with friends. It’s simple to make and gives you a delicious meal that feels special without requiring a lot of effort. Plus, the aroma of fresh rosemary and apples will fill your kitchen and make everyone eager to dig in.

how to make Rosemary Apple Cider Chicken

Making Rosemary Apple Cider Chicken is quick and easy. Follow these steps to create a flavorful dish that will impress your family and friends.

Ingredients:

  • 4-5 Bone-In Chicken Thighs
  • Spices: 2 tsp each Onion & Garlic Powder, 1 tsp each Smoked Paprika & Fresh Thyme, 2 tbsps Fresh Rosemary, chopped
  • 1 Red Onion, sliced
  • 1-2 Honeycrisp Apples, sliced
  • Sauce: 4 tbsps Salted Butter, 3/4 cup Apple Cider, 1/2 cup Chicken Broth or White Wine, 2 tbsps Dijon Mustard, 3 cloves Garlic, minced
  • Olive oil
  • Salt and Pepper to taste

Directions:

  1. Preheat your oven to 425°F.
  2. Season the chicken thighs with all the spices and herbs.
  3. Heat a hot, oven-safe skillet with some olive oil. Sear the chicken on both sides until golden brown.
  4. Add the sliced onions and apples to the pan around the chicken.
  5. Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
  6. Remove the chicken and apples from the pan.
  7. On the stovetop, add all sauce ingredients to the skillet.
  8. Whisk the ingredients together and cook until the sauce begins to thicken.
  9. Return the chicken and apples to the pan, spoon the sauce over them, and serve.

how to serve Rosemary Apple Cider Chicken

Serve Rosemary Apple Cider Chicken hot, drizzled with the thickened sauce. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. You can also serve it with crusty bread to soak up the tasty sauce.

how to store Rosemary Apple Cider Chicken

To store leftovers, let the chicken cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through. For longer storage, you can freeze the chicken for up to a month. Just be sure to thaw it in the refrigerator before reheating.

tips to make Rosemary Apple Cider Chicken

  1. Make sure to sear the chicken well for a nice golden crust.
  2. Use fresh apples for better flavor; Honeycrisp apples work great for balance.
  3. Don’t skip the herbs; they add wonderful fragrance and taste.
  4. Adjust the sweetness of the sauce by adding more or less apple cider according to your taste.

variation

You can swap out the chicken thighs for chicken breasts if you prefer. Additionally, you can replace Honeycrisp apples with Granny Smith apples for a tart flavor. For a lighter version, you can use boneless chicken thighs and skip the searing step.

FAQs

1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but adjust the cooking time to ensure it cooks through.

2. What can I use instead of apple cider?
If you don’t have apple cider, you can use apple juice or a mixture of water and vinegar for a similar effect.

3. Is it okay to use dried herbs instead of fresh?
Yes, you can use dried herbs, but use about one-third of the amount since dried herbs are more concentrated in flavor.

4. Can I make this recipe ahead of time?
Yes, you can prepare the dish up to the baking step and store it in the refrigerator. Just bake it when ready to serve.

5. What side dishes go well with this chicken?
This chicken pairs well with mashed potatoes, roasted vegetables, or a simple green salad.

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Rosemary Apple Cider Chicken

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A delightful dish that combines savory chicken with sweet and tangy apple cider, perfect for cozy dinners.

Ingredients

  • 4-5 Bone-In Chicken Thighs
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Fresh Thyme
  • 2 tbsps Fresh Rosemary, chopped
  • 1 Red Onion, sliced
  • 1-2 Honeycrisp Apples, sliced
  • 4 tbsps Salted Butter
  • 3/4 cup Apple Cider
  • 1/2 cup Chicken Broth or White Wine
  • 2 tbsps Dijon Mustard
  • 3 cloves Garlic, minced
  • Olive oil
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 425°F.
  2. Season the chicken thighs with all the spices and herbs.
  3. Heat a hot, oven-safe skillet with some olive oil and sear the chicken on both sides until golden brown.
  4. Add the sliced onions and apples to the pan around the chicken.
  5. Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
  6. Remove the chicken and apples from the pan.
  7. On the stovetop, add all sauce ingredients to the skillet and whisk together.
  8. Cook until the sauce begins to thicken.
  9. Return the chicken and apples to the pan, spoon the sauce over them, and serve.

Notes

Make sure to sear the chicken well for a nice golden crust. Use fresh apples for better flavor.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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