![closeup of a chicken thigh in a blue enameled baking dish, garnished with fresh thyme](https://cdn.statically.io/img/www.allrecipes.com/thmb/CW1eXKX4z5meowcIzsV2bsN8EwI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8611713_BakedChickenThighswithApplesandOnions4x3-6f60d8076ff44df783c57baf2cd53232.jpg)
Ingredients
-
4 (4 ounce) bone-in, skin on chicken thighs
-
salt and ground black pepper to taste
-
2 tablespoons vegetable oil
-
1 medium onion, sliced
-
1 cup apple cider
-
½ cup chicken stock
-
½ tablespoon fresh thyme leaves
-
½ teaspoon salt
-
2 medium apples, sliced
-
¼ cup heavy cream
-
1 tablespoon cornstarch
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Season both sides of chicken thighs with salt and pepper.
-
Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
-
Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until onions are soft, 4 to 5 minutes. Turn off the heat.
-
Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around chicken. Cover the skillet with a lid or aluminum foil.
-
Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken.
-
Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and juices run clear, and an instant-read thermometer inserted near bone reads at least 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with sauce.
Nutrition Facts (per serving)
390 | Calories |
24g | Fat |
23g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 390 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 8g | 40% |
Cholesterol 92mg | 31% |
Sodium 383mg | 17% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 2g | 8% |
Total Sugars 16g | |
Protein 20g | 41% |
Vitamin C 6mg | 6% |
Calcium 31mg | 2% |
Iron 1mg | 7% |
Potassium 296mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.