So cozy and comforting!
Pat dry the chicken thighs. Heat a large, ovenproof skillet until hot over medium-high heat, then add the oil and swirl to coat. Add the thighs, skin side down, and sprinkle with kosher salt. Sear for 3 minutes, then add the onion halves, cut side down, and sear for another 5 minutes. You can rotate the pan as needed for even browning, but don’t disturb the chicken or onions.
Flip the onions. Check the chicken—its skin should be golden. If it’s golden, flip the chicken, too. Cook for 3 minutes, then add the apples, cut side down, scooting the onions and chicken as needed. Throw in the thyme sprigs and season everything with salt and pepper. Cook the apples for 4 to 7 minutes, until they’re evenly browned, then flip them over.
Carefully pour in the cider—it will boil vigorously—and let it simmer for 4 to 8 minutes, until reduced by about half. Add the stock and bring to a boil. Transfer the pan to the oven. Roast for 10 to 15 minutes, until the chicken thighs reach 165°F on an instant-read thermometer, or their juices run clear when the meat is pierced with a knife.Tags:
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