I grew up on chicken breast and hockey puck pork chops. No offense, Mom. I’d still come over and eat any day because my best memories are simply being with you at the dinner table. But the reality is that I didn’t know how to cook chicken thighs because they weren’t something we ate often here in our home. Boy howdy has this girl done a complete 180.
Chicken thighs are not only more economic for our buyers, they’re one for the most delicious cuts of meat you can try. Our pastured birds already have out of this world flavor. Pair it with the exercise our birds get naturally foraging in the pastures and you’re met with a thigh that is going to melt in your mouth.
When I got married, my husband would buy cases of chicken thighs at Costco. They were bland but packed full of protein but I never really understood the lure. It was later on in life, when we started raising our own, that I finally got it.
However, what makes this recipe a real winner isn’t just the recipe, it’s the quality of ingredients used. We aren’t in the business of mass production. We are in the business of quality, regenerative and pasture based production. And because of that, our chicken thighs from our ranch are absolute game changers.
This recipe brings the best we have to offer here on the ranch with rich flavors of fall.
I also never intended to be a chicken farmer. But, since you’re here for a recipe, it’s probably best I don’t dive into that story right now.
So, without taking too much of your time, go try this recipe. It’s gold and I just know you’re going to love it as much as I do.
Oh and do me a favor, if you try it, will you leave a review? It helps this recipe gain some momentum so more people just like you find it. 🙂
Ingredients
Method
- Start by preheating your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels, then season generously on both sides with salt and pepper.
- In a large cast iron or oven-safe skillet, heat the oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes, until the skin is golden and crispy. Flip the thighs and sear the other side for an additional 2 minutes.
- Add the shallots, garlic, and apple slices to the skillet, allowing them to soften for 1 -2 minutes. Then, pour in the apple cider and chicken stock and finally the fresh herbs.
- Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- (optional): After removing from the oven, you can stir in a tablespoon of butter to enrich the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Plate the chicken with the apples, shallots, and garlic. Spoon some of the flavorful braising liquid over the top.
Notes
- If you want to add a little something extra you can also add in a teaspoon or two of Dijon mustard (optional for extra depth) when adding in the cider and stock.Â
- This recipe will keep in the fridge for 2 days in an airtight container or up to 3 months in the freezer.Â
Interested in trying pasture raised chicken?? We’ve got you covered. I might be a blogger in my spare time (and a poor one at that) but raising poultry (beef and pork, too) is my main gig. I’d love to fill your freezer with delicious, pastured chicken right from our ranch.
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