• 1 pack Chicken Thighs
• 1 Apple, cored and thinly sliced
• ½ Tbsp Olive Oil
• 1 Tbsp Apple Cider Vinegar
• 1 tsp Whole Grain Mustard
• ½ cup Apple Cider
• ¼ cup Chicken Broth
• 1 sprig Fresh Thyme (optional)

Preheat oven to 375 degrees. 

Pat chicken thighs dry, then season generously with sea salt and pepper on both sides. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear chicken, skin side down, until skin is browned and crispy. Flip and cook on other side for one minute, then remove chicken from skillet and set aside on a plate.

Add sliced apples to skillet and toss in rendered fat. Sauté several minutes, until apples are soft and slightly caramelized. 

Add apple cider vinegar to skillet to deglaze, scraping any browned bits from the bottom. Add mustard, apple cider and chicken broth, stirring to mix completely.

Nestle chicken thighs between apple slices. Transfer skillet to oven and braise 20-25 minutes, until chicken is cooked through and reaches 165 degrees, using an instant read thermometer.

Serve chicken with apple slices and cider sauce.