In the fall, when I, for some reason, gather all the apple cider from the store, I try to find ways to use up what we don’t drink. This is one of those recipes, besides donuts, that I really love making. I always have a lot of apples and apple cider in my kitchen. That is ok though. I am not complaining. I always keep fresh fruit, especially apples, in my house at all times. So if you have an abundance of apples or apple cider and you have no idea what to do with them, make this. You will love it. The gravy is wonderful over mashed potatoes or with bread.
Let’s get started.
INGREDIENTS:
4-6 bone-in, skin-on chicken thighs
2 Tbsp. Butter – softened
1 Tsp. Rubbed sage (or 1/4 Tsp ground sage)
1/2 Tsp. pepper
1/2 Tsp. Garlic powder
1/2 Tsp. Thyme
1 Tsp. Kosher salt (or 1/2 Tsp fine salt or to taste)
1-2 green apples – cut into wedges
1 Onion – Cut in half and into thick slices
1 C. Apple cider
1 C. Chicken broth
1 Tbsp. Apple cider vinegar
2 Tbsp. Flour
2 Tbsp. Butter
1 Tsp. Rubbed sage (or 1/4 tsp ground sage)
DIRECTIONS:
- Preheat the oven to 425*.
- Pat the chicken dry and place on a cutting board or plate.
- In a small bowl, combine the salt, pepper, 1 tsp sage, thyme, garlic powder, and butter. Mix until smooth. Rub the mixture over the chicken on both sides and underneath the skin. ( Or you can melt the butter, add the seasoning, and brush over the chicken.)
- Place the onion in an oven-safe skillet or a baking dish. Place the chicken, skin side up, on top of the onion. Place the apples on top of the chicken. Place in the oven and bake for 35 to 40 minutes or until the chicken is cooked through and reads 165* on a meat thermometer. Remove from the oven.
- If you are using an oven-safe skillet, remove the chicken and apples from the skillet to a plate. Set aside.
- Skim off the fat, leaving about 2 tbsp of the fat in the pan, or add 2 tbsp of the fat and the onions from the baking dish to a skillet. Place over medium heat. Add the butter and allow it to melt. Add the flour and whisk together. Cook for 1 minute to cook out the raw flour taste.
- Slowly whisk in the apple cider, making sure to scrape up any stuck-on bits.
- Slowly add in the chicken broth and apple cider vinegar. Mix well. Simmer for 5-7 minutes or until thickened.
- Add the sage and whisk together. Taste and adjust the seasoning.
- Return the chicken and apples to the pan and spoon some of the gravy over the chicken. Serve hot in the skillet or pour the gravy over the chicken and apples in the baking dish and serve hot.
NOTES:
- I prefer using rubbed sage in this recipe, but if you can’t find it, ground sage works too. Just use half the amount or a little less than what’s called for with rubbed sage. For example, if the recipe calls for 1 teaspoon of rubbed sage, use about 1/2 teaspoon or slightly less of ground sage. Adding more than this can overpower the flavor of the dish.
- I prefer using green apples like Granny Smith for this recipe because they hold up well during baking. If using red apples, cook the chicken for about 25 minutes before adding them, then let it finish cooking. This helps the red apples stay firmer and prevents them from turning into mush.
- I use the Knorr brand chicken bouillon powder, but if you prefer to use homemade, you can add more herbs and spices such as parsley or other spices that you like to bump up the flavor of the gravy. I wouldn’t go too crazy with the spices because you want the flavor of the apple cider to shine through in this dish.
- Serve as desired. The gravy pairs really well with mashed potatoes or a slice of bread.
- Please do not mix up the apple cider and the apple cider vinegar. It wouldn’t be very tasty if you do. Apple cider is not the same as apple cider vinegar.
