Skillet Apple Cider Chicken with CLOVES GONE WILD

Sweet apples, buttery cider sauce, and tender chicken thighs make this one-pan dinner feel like fall. Our CLOVES GONE WILD Clove & Cinnamon Salt replaces the separate salt, coriander, cinnamon, and nutmeg for a cozy SALTOPIA twist. A little thyme and black pepper round out the seasoning, while the apples and shallots cook right in the same skillet.

Ingredients

• 1 tablespoon SALTOPIA CLOVES GONE WILD, divided
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• 1 pound (454g) boneless, skinless chicken thighs
• A drizzle of cooking oil, for the skillet
• 2 tablespoons unsalted butter
• 1 tablespoon light or dark brown sugar
• 2 cups (250g) apple slices, about 1/4 inch thick, no need to peel
• 1/3 cup (40g) chopped shallots or yellow onion
• 1/3 cup (80ml) apple cider, not apple cider vinegar
• Fresh thyme and rosemary, optional, for garnish

Directions

1. Heat a large 12-inch skillet over medium heat. A cast-iron skillet or Dutch oven works well.
2. In a small bowl, combine 2 1/4 teaspoons CLOVES GONE WILD with the dried thyme and black pepper. Sprinkle evenly over both sides of the chicken thighs. Reserve the remaining 3/4 teaspoon CLOVES GONE WILD for the apples.
3. Add a drizzle of cooking oil to the hot skillet and swirl to coat. Add the chicken and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (74°C). Transfer to a plate and cover lightly.
4. Without wiping out the skillet, add the butter and swirl as it melts. Add the brown sugar, apples, and shallots, then sprinkle with the reserved 3/4 teaspoon CLOVES GONE WILD. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
5. Pour in the apple cider and cook, stirring occasionally, until the sauce has slightly thickened, about 5 minutes. Return the chicken and any accumulated juices to the skillet and cook for 2 minutes.
6. Remove from the heat. Spoon the apples and cider sauce over the chicken, and garnish with fresh thyme and rosemary if desired.

Helpful Tips

Cider, not vinegar: Use apple cider for its sweet apple flavor. Apple cider vinegar is not a substitute here. Apple juice can work in a pinch, though the flavor will be different.

Chicken choice: Boneless, skinless thighs are the first choice for this recipe. If using chicken breasts, adjust the cooking time as needed and check for an internal temperature of 165°F (74°C).

Pro Tip: Serve with mashed potatoes or rice to catch every spoonful of the buttery apple cider sauce.