Cider Braised Chicken

Steps

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1. 1
   Preheat oven to 425°F. Season the skin side of chicken thighs generously with salt and black pepper. Place chicken skin-side down in a cast iron skillet (starting with a cold or barely warm pan helps render the fat evenly).
   ▶ ≈0:00
2. 2
   Season the other side of the chicken thighs with garlic and herb seasoning. Occasionally rotate the skillet to ensure even cooking. Cook for about 10 minutes until the skin is golden and fat has rendered.
   ▶ ≈1:20
3. 3
   Flip the chicken and sear the other side for 2-3 minutes to develop color. Transfer to the preheated oven and bake for 15-20 minutes until fully cooked through.
   ▶ ≈3:40
4. 4
   Keep some of the rendered fat in the skillet. Add minced garlic, then pour in apple cider, chicken stock, brown sugar, a few dashes of Worcestershire sauce, a drizzle of balsamic vinegar, and fresh rosemary and thyme sprigs.
   ▶ ≈4:12
5. 5
   Let the sauce simmer on medium heat for about 6-7 minutes to reduce and thicken slightly. Taste and adjust seasoning, then stir in the whole grain mustard.
   ▶ ≈6:00
6. 6
   Add the apple chunks and thawed pearl onions to the sauce. Reduce heat to low and let everything simmer gently for 5-6 minutes until the chicken is fully cooked through.
   ▶ ≈7:10
7. 7
   Carefully nestle the seared chicken thighs into the sauce, ensuring the skin stays above the liquid to maintain crispness. Spoon the sauce, apples, and onions over and around the chicken. Serve with crusty bread, pasta, or rice.
   ▶ ≈9:00