Ingredients
- 4 tbsp butter, divided
- 3 cups yellow onion, sliced very thin (unpeeled)
- 1 1/2 cups apple, sliced thin
- 1 1/2 cups apple cider, divided
- 2 lbs chicken thighs
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chicken broth
- 2 tbsp cornstarch
- 5–6 sprigs of thyme
Instructions
- Preheat oven to 400F.
- In a large skillet, heat 2 tbsp of butter over medium-high heat.
- Once hot, add in all of the sliced onions, apple slices, and 1/2 cup apple cider. Cook for 15-20 minutes or until browned and softened.
- While onions and apples are cooking, season both sides of chicken with garlic powder, salt, and pepper.
- Set finished onions aside in a bowl. Add remaining 2 tbsp of butter to skillet and then add chicken.
- Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate.
- In a small bowl, mix together remaining 1 cup apple cider and 1 cup chicken broth with 2 tbsp cornstarch.
- Add onions back to skillet over medium-low heat, along with the broth-cornstarch mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
- Add chicken back to skillet and using a spoon, cover the chicken with the onions, apples, and sauce. Add thyme sprigs around chicken.
- Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
- Remove from the oven and take out the thyme sprigs. Enjoy!
