Roast Chicken Thighs with Cider and Shallots
A pan of glossy shallots, crisp chicken skin, and enough cider in the sauce to make bread mandatory.
There are dinners that feel useful and dinners that feel generous. This one manages both. The shallots soften into the sauce, the cider turns round instead of sweet, and the chicken does what chicken thighs usually do best, which is reward a little patience.
If there is mashed potato nearby, no one will complain.
Roast Chicken Thighs with Cider and Shallots
A pan of glossy shallots, crisp chicken skin, and enough cider in the sauce to make bread mandatory.
Ingredients
For the pan
To finish
Method
- 1
Heat the oven to 425F. Season the chicken well with salt and pepper.
- 2
Brown the chicken skin-side down in an ovenproof skillet until the fat renders and the skin is deeply golden, then turn and add the shallots.
- 3
Whisk the cider and mustard together and pour it into the pan with the thyme.
- 4
Transfer to the oven and roast for 25 to 30 minutes, until the chicken is cooked through and the shallots are tender.
- 5
Stir the butter into the sauce, spoon everything onto a platter, and finish with parsley.