Apple Cider Chicken

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  4 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon freshly ground black pepper (divided)
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  0.5 cup Apple Cider, Unfiltered
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  3 Apple(483g)
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  2 tsp Rosemary, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels and season evenly on both sides with half the kosher salt and half the black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the chicken skin-side down in the pan and cook 4–5 minutes until the skin is golden brown and crispy. Flip and cook 3–4 minutes more until the internal temperature reaches 165°F. Transfer to a plate and tent with foil.
3. 3Whisk together the apple cider and Dijon mustard in a small bowl; set aside.
4. 4Wipe the skillet clean with a paper towel. Add the remaining olive oil over medium-high heat until shimmering, about 1 minute. Add the apple slices, fresh rosemary, remaining salt, and remaining pepper. Cook 5–6 minutes, stirring occasionally, until the apples are tender and lightly golden.
5. 5Return the chicken to the skillet and pour the cider mixture over the top. Bring to a gentle simmer over medium-high heat and cook 4–5 minutes until the liquid reduces by half and lightly coats the chicken.
6. 6Divide the chicken and apples evenly into 4 airtight containers while hot, spooning the pan sauce over each portion.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.