American · Dinner
Hudson Valley Apple Cider Chicken Skillet
Hudson Valley harvest tradition reading bone-in chicken thighs pan-seared crisp then braised in apple cider with shallot, thyme, and Dijon, plated with sauteed sliced Honeycrisp apple and a mash of roasted parsnip for the upstate New York autumn weeknight dinner.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
537Calories
47gProtein
38gFat
0gCarbs
0gSugar
0gFiber
175mgSodium
188mgChol
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Instructions
1
Prep
Heat oven to 425F (220C). Peel and cube parsnips into 2cm pieces. Core and slice Honeycrisp apples into 1cm wedges. Thinly slice shallots and mince garlic. Pick thyme and parsley leaves. Pat chicken thighs dry with paper towel.
2
Roast
Toss parsnips with 1 tbsp olive oil and 0.5 tsp salt on a sheet pan. Roast 30 minutes over 425F, flipping at 15 minutes, until edges are deep golden and tender.
3
Sear
Season chicken with 0.5 tsp salt and 0.5 tsp pepper. Heat remaining 1 tbsp olive oil in a large heavy skillet over medium-high 2 minutes. Lay chicken skin-side down undisturbed 10 minutes until skin turns deep mahogany brown.
4
Braise
Flip chicken, add shallots over medium 2 minutes. Add garlic, thyme, and bay leaves 30 seconds. Pour in apple cider, chicken stock, Dijon, and apple cider vinegar. Simmer 20 minutes until chicken reaches 165F (74C) internal temperature.
5
Saute
Lift chicken to a plate. Add apple wedges to the skillet over medium-high, sauté 4 minutes turning once until softened and caramelized. Simmer pan juices 2 minutes until reduced and glossy. Off heat, swirl in 1 tbsp butter.
6
Finish
Mash roasted parsnips with milk, remaining 1 tbsp butter, remaining 0.5 tsp salt, and remaining 0.5 tsp pepper until smooth and creamy. Mound parsnip on plates, lay chicken over, drape apples and pan sauce alongside, scatter parsley and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) bone-in skin-on chicken thighs
- 600g (21.2 oz) parsnips
- 360g (12.7 oz) Honeycrisp apple
- 120g (4.2 oz) shallots
- 4 garlic cloves
- 480ml (2 cups) fresh apple cider
- 240ml (1 cup) chicken stock
- 40g (1.4 oz) unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 120ml (1/2 cup) whole milk
- 16g (small handful) flat-leaf parsley