- 4
Ingredients
- 6 skinless, boneless chicken thighs
- Salt and pepper to taste
- 1 tsp (5 mL) oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tbsp (15 mL) Dijon mustard
- 1/4 cup (50 mL) apple cider
- 1/4 cup (50 mL) low-sodium chicken broth
Preparation
Step 1
1. Preheat oven to 425°F (220°C). Generously season chicken with salt and pepper.
2. Add oil to large room-temperature skillet. Add chicken. Place skillet over medium heat and cook. Allow meat to brown, and pour off excess fat to keep only a thin layer in pan until chicken is cooked halfway through, about 10 minutes.
3. Transfer skillet to oven. Roast until chicken is cooked through and skin is crisp, about 6 to 8 minutes.
4. Transfer chicken from skillet to platter. Return skillet to medium heat. Add shallot and garlic; cook, stirring frequently, until fragrant, about 1 minute. Whisk in Dijon mustard, apple cider, broth and a bit more salt and pepper; cook for about 3 minutes.
5. Return chicken to skillet along with juices that have settled on platter to rewarm. Serve with your favourite sides.