4 boneless chicken thighs
Salt and freshly ground pepper
1 tablespoon olive oil
1 large shallot, thinly sliced
2 teaspoons fresh rosemary leaves, chopped
1 cup apple cider
1 cup chicken broth
1 apple, peeled, thinly sliced
- Season the chicken thighs with salt and pepper.
- Heat the oil in a heavy skillet over medium heat. Cook thighs until browned, about 5 minutes. Flip and brown the other sides, another 5 minutes. Remove from skillet and set aside.
- Drain off about half the fat (or leave it all in if there isn’t too much), then add the shallot. Cook, stirring, until the shallot is softened, about 5 minutes. Add rosemary and cook another minute. Add the cider and broth and scrape up the browned bits. Return chicken to pan and nestle the apple slices in with the chicken.
- Cover the pan and cook until the thighs are fully cooked and the apples are tender, about another 15 minutes. Serve with mashed potatoes, wild rice, or noodles.