Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.
4-5 boneless chicken breasts or thighs
1 ½ cups apple cider
1 small onion, chopped
1 apple, sliced into ¼-inch wedges
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter, divided
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
Salt and pepper for seasoning
Rinse and pat dry chicken. Sprinkle with salt and pepper.
In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside.
Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft.
Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.