These pumpkin muffins for Passover are amazing! My children cannot tell that they are for Passover and not “regular” despite the many times I have cooked them. A genuine household favorite!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 (4 ounce) bone-in, skin on chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 cup apple cider
- ½ cup chicken stock
- ½ tablespoon fresh thyme leaves
- ½ teaspoon salt
- 2 medium apples, sliced
- ¼ cup heavy cream
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and juices run clear, and an instant-read thermometer inserted near bone reads at least 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with sauce.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 383 mg |
| Sugars | 16 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Enjoyed this recipe. I used honey crisp apples, and only change I did was to add 3 cloves of garlic. I served with a baked potato to enjoy sauce, and green. beans.
I followed the recipe exactly and this was not good. The sauce was overly sweet (I used a pink lady and Granny Smith). The sauce was also really greasy. There was no depth of flavor, just sweet apple in a greasy heavy sauce. Also the chicken was cooked fully but it wasn’t super tender fall off the bone. Overall a lot of work for a pretty mediocre (at best) dinner.
I’m guessing mp9ktms6k5 used apple cider vinegar (which is nowhere in the recipe) instead of apple cider. These are not the same thing. I sub apple juice if I can’t find the cider. I make this one often as it’s easy and delicious.
Way too much vinegar for us, otherwise great over some egg noodles.
This recipe is okay – I made it exactly as written. I feel it needs some sort of spice or maybe a touch of cider vinegar to give it some zip and offset the sweetness.
Sweet and Savory! The chicken came out very moist and tender, and the apples added a nice, sweet touch!!! (BTW, it pays to *read* the recipe – nowhere does it call for vinegar as a couple of reviewers have used…)
Yum yum yum! Absolutely delicious. I used lots of pepper, not only on the breast but also in the sauce. i served it over white rice. I would serve this to family and to company any time.
We loved it! Followed recipe until in the oven and a second look of ingredients revealed it called for apple cider……and not apple cider vinegar!!! I also baked longer both covered and uncovered but my oven is very old and never really reliable so I went with visual look and probably baked about 1 1/2 hrs. The meat was soooooooo tender and we both agreed we liked the little lift the vinegar gave. I’m not sure the apples added all that much and am thinking of trying with lemons and maybe cranberries next time…… Anyway, I’ll be making in some form again!
This was a hit with my family! Even my 1year old son enjoyed it!
I loved this recipe! More than I thought I would. The only thing I added was 2 cloves of garlic & used dried thyme in the salt & pepper rub since I did not have fresh. My 10y & 9y olds also really enjoyed this. Great submission! And I just want to mention a previous commenter used apple cider vinegar- the recipe is written for regular apple cider. No vinegar!
This was tasty but the apple cider vinegar is a bit overpowering. Next time, I will use 1 cup of chicken broth and only 1/2 a cup of apple cider vinegar. There is a lot of sauce but it adds to the flavor to soup it on the chicken with a side of white rice at the time of serving.
Fast, one pot meal. Lots of sauce, so it’s great over rice or pasta. Amazing combination of sweet and savoury……hubby loved it!!!
I use the recipe mostly except for the apples and the apple cider. I used whipping cream as the thick milk, came out good.
I doubled the recipe because I wanted 8 thighs. I could have cut back on the liquid because there was plenty of sauce. Maybe 1 1/2 of the quantity would have worked. I had to cook the thighs an extra 10 minutes even though they were the small natural thighs. It was very tasty and the onions were sweet tasting. My husband and neighbor really liked it.
This was fantastic. I didn’t have cider so I used apple juice. Served over jasmine rice. I don’t use water I make it with chicken stock for better flavor.