Apple Season: Savory and Sweet
Apple cider-glazed chicken is a mouthwatering dish that perfectly balances the savory goodness of chicken with the sweet and tangy flavors of apple cider. This delightful recipe brings together the warmth of fall flavors, making it a perfect seasonal treat or a comforting meal any time of the year.
The succulent chicken is glazed to perfection with a sauce made from reduced apple cider, creating a glossy and caramelized coating that enhances the natural juiciness of the meat. The combination of the savory chicken and the slightly tart and sweet apple cider glaze creates a harmonious flavor profile that will leave your taste buds singing.
Whether you're looking for a cozy family dinner or an impressive dish for a special occasion, apple cider-glazed chicken is a versatile and crowd-pleasing option. The aromatic and rich glaze not only adds a burst of flavor but also gives the chicken a beautiful, golden finish. It's a delicious way to elevate your chicken dish and infuse it with the comforting essence of apple cider.
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1 Granny Smith (unpeeled), cut into matchsticks
1 Honeycrisp (unpeeled), cut into matchsticks
1 medium white turnip peeled & cut into matchsticks
3 scallions thinly sliced diagonally
1 cup loosely packed fresh flat-leaf parsley leaves
1 teaspoon kosher salt & black pepper, plus more to taste
4 chicken breasts or boneless, skin-on & patted dry
1 tablespoon canola oil
3/4 cup lower-sodium chicken broth 3/4 cup unfiltered apple cider
3 tablespoons unsalted butter, diced
2 teaspoons finely chopped fresh thyme
Preheat oven to 400°F. Whisk together mayonnaise & vinegar in a large bowl. Add apples, turnips, scallions, & parsley; stir until well combined. Season with salt & pepper to taste. Set aside.
Season chicken with salt & pepper. Heat oil in a 12-inch skillet over medium until shimmering. Add chicken skin side down; cook until skin is golden brown and crisped. Flip the chicken, and transfer to the preheated oven. Roast until thermometer inserted in the thickest portion of chicken registers 160°F. Transfer chicken to a plate.
Meanwhile, add broth & apple cider to the skillet, and scrape with a wooden spoon to loosen bits from the bottom of the skillet. Bring to a simmer; reduce heat to medium, stir occasionally until mixture reduces by about half. Remove from heat. While gently swirling the skillet, gradually whisk in butter. Stir in chopped thyme; season with salt & pepper to taste.
Return chicken, skin side up, to skillet; spoon sauce over top. Serve immediately with apple-turnip slaw; garnish with parsley leaves & additional black pepper, if desired.