Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 medium Granny Smith apples, sliced into ¼ inch wedges
  • 1 medium yellow onion, thinly sliced
  • ¾ cup unsweetened apple cider
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with sea salt and cracked black pepper.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken skin-side down and sear for 7–9 minutes without moving until the skin is mahogany-colored. Flip and cook for another 5 minutes, then remove chicken to a plate.
  3. Drain all but 1 tablespoon of rendered chicken fat from the pan and add the unsalted butter. Once bubbling, add sliced onions and apples, sautéing for 5–7 minutes until onions are translucent and apples have golden edges.
  4. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  5. Pour in the unsweetened apple cider and apple cider vinegar, scraping the bottom of the pan to release the browned bits.
  6. Return the chicken and any juices to the pan. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is syrupy.