These cider glazed hen thighs embody all the heat and coziness of fall I’m craving proper now. With a crisp, golden pores and skin and a sticky-sweet cider glaze that’s wealthy in seasonal flavors, this dish is every part you need in a weeknight meal—easy to make, completely scrumptious, and ideal for nights once you need some actually scrumptious with little effort. I’ve been including these elements to my weekend grocery record, and it’s such an excellent one to have readily available once you want a quick-but-satisfying dinner throughout a busy week.
I really made this dish for our staff’s latest Friendsgiving, and it seems it additionally makes a fantastic different to turkey for those who’re not within the temper to roast a complete chook. So, whether or not you make it for an intimate Thanksgiving gathering or a easy household dinner, that is the form of easy dish that makes everybody really feel really at residence.
A couple of ideas for fulfillment
Select the Proper Rooster: Go for bone-in, skin-on hen thighs. The bones add taste, whereas the pores and skin will get splendidly crispy below the broiler.
Get the Glaze Proper: Lowering the cider (or apple juice) intensifies the flavour, and including butter on the finish offers this a velvety texture—don’t skip it. Watch it fastidiously whereas boiling, as you don’t need to burn the butter.
Broiler Professional-Tip: I’ve undoubtedly burned my share of issues by placing them below the broiler and strolling away, so regulate it. You’ll need to take away the hen as quickly because the pores and skin reaches that golden-brown perfection.
Use Recent Sage: Sage infuses the hen and glaze with a delicate earthiness that’s key to this dish. Nothing screams “fall” like sage! A scattering of recent sage leaves additionally make for lovely presentation.
Get forward
In case you’re making these cider glazed hen thighs for a gathering, listed below are just a few steps you’ll be able to take to prep forward, so that you’re not making an attempt to tug all of it collectively when visitors arrive.
Make the Glaze Forward: You’ll be able to put together the cider glaze a day or two earlier than. Simply retailer it in an hermetic container within the fridge. When prepared to make use of, reheat it gently on the range and whisk till clean.
Season the Rooster in Advance: Seasoning the hen thighs with salt and pepper just a few hours (and even in a single day) earlier than cooking permits the flavors to penetrate the meat extra deeply. Merely cowl and refrigerate till able to prepare dinner.
Assemble Proper Earlier than Serving: Prep, season, and even glaze the hen upfront—after which pop below the broiler proper earlier than serving to maintain the pores and skin crispy and the hen juicy.
Cozy Vibes Forward
I personally like to serve this dish family-style straight from the skillet, surrounded by cozy sides like roasted root greens, mashed potatoes, or a vibrant, crisp salad. And for those who’re internet hosting a small Thanksgiving, this dish is good. It’s decrease stress than a turkey, with all of the autumn flavors that make the season really feel particular. Scroll on for the recipe, and for those who make it, you’ll want to price, assessment, and tag me on Instagram.
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Description
By no means was there a better fundamental course to arrange for gatherings. Serve these cider-glazed hen thighs straight out of your skillet and luxuriate in!
8 bone-in skin-on hen thighs
Olive oil
Kosher salt & freshly floor black pepper
1 cup apple juice or cider
2 garlic cloves, minced
10 sprigs recent sage
1 teaspoon dijon
2 tablespoons unsalted butter
Preheat the broiler, and modify the oven rack to six – 8 inches from the warmth.
Coat the underside of a giant oven-proof skillet with olive oil. Lay the hen thighs in a good layer, then season effectively on either side with salt and pepper.
Broil, pores and skin facet down, for 10 minutes.
In the meantime, make the cider glaze. In a small saucepan, add apple juice, minced garlic, 2 sprigs of the sage, and Dijon mustard. Stir and convey to a boil, uncovered, over medium-high warmth. Boil till diminished to 1/4 cup, about quarter-hour. Whisk in butter till melted, then take away from the warmth.
After 10 minutes, flip the hen in order that pores and skin facet is up. Broil for five extra minutes, then take away from oven, baste with glaze, and scatter apples and sage across the hen. Broil for just a few extra minutes till hen is golden brown and cooked via.
Serve household model, straight from the skillet.
