Apple Cider Lavender Skillet Chicken Thighs
One skillet, crispy chicken, soft roasted apples and a glossy cider pan sauce. It's a harvest dinner that tastes like a Sunday but works on a school night.
One skillet, crispy chicken, soft roasted apples and a glossy cider pan sauce. It's a harvest dinner that tastes like a Sunday but works on a school night.
Jump to the recipe Print a 4×6 recipe card
Why this pairing works
Our Lavender Cider mix brings apple, spice and a floral note to the sauce all at once. Browning the thighs first leaves flavorful bits in the pan that turn the cider into a rich sauce.
Serves 4 to 6 Prep 15 min Cook 35 min
Ingredients
- 6 bone-in, skin-on chicken thighs, patted very dry
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- 2 tsp Herbes de Provence with Lavender
- 1 Tbsp olive oil
- 2 firm apples, cut into thick wedges
- 1 shallot, sliced
- 1 cup Lavender Cider Gourmet Mix, prepared per package directions
- 1 Tbsp Dijon mustard
- 1 Tbsp butter
Directions
- Heat the oven to 425°F. Season the chicken all over with Lavender Salt, Pepper and the herbes de Provence.
- Heat the oil in a large oven-safe skillet over medium heat. Cook the thighs skin-side down, without moving them, until deep golden, 8 to 10 minutes. Flip.
- Tuck the apples and shallot around the chicken. Whisk the cider and Dijon and pour it around (not over) the chicken.
- Roast 20 to 25 minutes, until the thighs reach at least 165°F.
- Move the chicken and apples to a platter. Simmer the pan juices on the stove until slightly thickened, then swirl in the butter and spoon over the top.
Make it your own
- Swap the apples for pears.
- Serve with mashed potatoes and Herbes de Provence roasted carrots.
Our cottage foods are made on the farm and sold in person at the farm stand, markets and events. Tap any linked ingredient to see flavors and availability.
Share how it went in your field