When the morning chill extends to lunchtime and hints of orange appear on the trees, it might be time to put away your summer salads and embrace more cozy recipes—like this Chicken Apple Cider Skillet!

This recipe is finished in the oven, so it’s perfect for evenings when it’s not quite cold enough to turn on the heat but you need some extra warmth.

The Recipe

Serves: 4

TOTAL TIME: 1 hour 35 minutes

WHAT YOU’LL NEED

• 1 tablespoon avocado oil
• 2 pounds Misty Knoll bone in, skin on chicken thighs
• ½ cup minced shallot
• 1 large garlic clove (about 2 teaspoons)
• 1 cup chicken broth
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 cups Champlain Orchards apple cider
• 2 medium apples, cored and thickly sliced

INSTRUCTIONS

1. Preheat oven to 350°.
2. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
3. Leave one tablespoon of fat in skillet and drain the excess.
4. Sauté shallots until translucent.
5. Add garlic and cook for 30 seconds.
6. Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme.
7. Return chicken to skillet, skin side up this time. Pour in enough cider to cover all but the skin of the chicken thighs.
8. Place skillet in oven and bake for 30 minutes.
9. Add in the apples and continue to cook for 30 more minutes or until chicken is tender.
10. Enjoy!