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Apple Cider Skillet Chicken

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Serves 4 | 
Tender and juicy with a hint of sweetness.

Ingredients:

1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon salt
Canola oil, for drizzling
1 lb boneless, skinless chicken thighs
2 tablespoons unsalted butter
2 cups thick apple slices
1/3 cup chopped yellow onion
1 tablespoon light brown sugar
1/3 cup apple cider

Directions:

  1. Combine the black pepper, thyme, cinnamon, coriander, nutmeg, and salt in a mixing bowl. Sprinkle the mixture over both sides of the chicken thighs.
  2. Bring a large skillet to medium heat.
  3. Add a drizzle of canola oil to the hot skillet, swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for an additional 5 minutes, until cooked through. Transfer the chicken to a plate and loosely cover with aluminum foil.
  4. Drop the butter into the pan, swirl to coat as it melts. Add the apple slices, yellow onion, and brown sugar. Cook and stir for about 5 minutes. Pour in the apple cider and cook for another 5 minutes, stirring occasionally.
  5. Add the chicken back to the pan. Cook for 2 minutes. Remove the skillet from the heat.
  6. Divide the chicken and apple mixture among the serving plates. Enjoy!
Main Ingredient: Chicken Thigh
Cooking Method: Skillet
Course: Lunch, dinner

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