Ingredients
Scale
- 2 handfuls fingerling potatoes (about 10)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground garlic powder
- 1/2 teaspoon ground onion powder
- 1/2 stick unsalted butter (4 tablespoons)
- 3 small, firm apples, cored and quartered
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- 2 medium onions, peeled and roughly quartered
- 3/4 cup apple cider
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 5 sprigs fresh thyme
Instructions
- Add potatoes to a pot of boiling, salted water and cook until just tender, about 10 minutes. (They will be cooked again.) Drain and set aside.
- Pat chicken pieces with a paper towel until dry. In a small bowl, mix salt, pepper, garlic powder, and onion powder. Sprinkle half onto the skin-side of chicken, pressing it into the crevices.
- Heat butter and oil in an oven safe Dutch pan—something with a lid—over medium heat. Once pan is warm, not hot or scalding, add the chicken, skin side down, to sear. Press remaining salt mixture into the other side while the skin-side is cooking.
- Cook for 5 minutes, or until the chicken is crispy, golden brown, and peels away easily from the pan. Flip. Cook until all sides and pieces are browned, but not cooked through. (Do not be tempted to turn the heat up to make the browning process go faster; the butter will burn, turning it dark brown or black.) With tongs, lift the chicken out of the pan and set aside.
- Preheat the oven to 350 degrees.
- Turn stove heat to medium-low. Add onions, apple slices, and cooked potatoes to the pann, which should still have some remaining butter and oil. Toss gently to coat, and cook until the onions start to soften and the apples start to turn golden. About 3 minutes. Season all with salt and pepper.
- Add the cider, cream, chicken broth, and fresh thyme sprigs, stirring gently to combine. Add the chicken back in and nestle into the pan, turning the pieces to coat with sauce. Cover with lid, place in the oven, and roast for 20 minutes.
- After 20 minutes, remove the pan, remove the lid, and stir. Increase the heat to 400 degrees and return the pan without the lid to the oven and roast for another 30 minutes.
- Remove from the oven and let cool slightly before plating. Serve with crusty bread and a crisp green salad. Enjoy!
Notes
- If the sauce is too liquid-y for your taste, put the pan back on the stove top, and with the lid off, bring to boil over high heat. Reduce to simmer to burn off some of the liquid until the sauce is reduced and thickened to your liking.
- While this dish does contain potatoes, fans could serve this over additional carbs like rice or pasta.
- Serves 2, with leftovers.