Spiced Mulled Cider Chicken Thighs

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 1.5 cups mulled cider
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 fresh rosemary sprigs
• 2 tbsp unsalted butter

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels so the skin can crisp. Season both sides generously with salt and black pepper.
2. 2In a bowl, whisk together the mulled cider, soy sauce, honey, grated ginger, minced garlic, cinnamon, and cloves until the honey dissolves and the mixture smells warmly spiced.
3. 3Heat olive oil in a large oven-safe skillet or heavy roasting pan over medium-high heat. Place the chicken thighs skin-side down and sear without moving them for 6 to 8 minutes until the skin is deep golden and crisp.
4. 4Flip the thighs skin-side up. Pour the mulled cider mixture around (not over) the chicken so the skin stays crisp. Tuck the rosemary sprigs into the liquid.
5. 5Transfer the pan to the oven and roast for 22 to 25 minutes, until the chicken reaches 175°F in the thickest part and the sauce is bubbling and reduced.
6. 6Remove the pan from the oven. Transfer the chicken to a platter and tent loosely with foil to rest for 5 minutes.
7. 7Place the pan back on the stovetop over medium heat. Add the butter and swirl until melted, scraping up any browned bits. Simmer the sauce 2 to 3 minutes more until slightly syrupy and glossy.
8. 8Taste the sauce and adjust seasoning if needed. Spoon the warm mulled cider pan sauce over and the chicken thighs. Serve hot so the skin stays crackly and the spiced apple notes shine.