Rosemary Apple Cider Chicken Pressure Cooker Recipe
This savory Rosemary Apple Cider Chicken combines tender bone-in chicken thighs with the sweetness of apples and a flavorful apple cider sauce. Perfect for a comforting family meal prepared quickly with a pressure cooker.
Equipment
- 1 Cast iron skillet 12-inch
Ingredients
Main ingredients
- 4-5 Bone-In Chicken Thighs
- 2 teaspoon Onion Powder
- 2 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Fresh Thyme
- 2 tbsps Fresh Rosemary chopped
- Salt and Pepper
- 1 Red Onion sliced
- 1-2 Honeycrisp Apples sliced
- 4 tbsps Salted Butter
- ¾ cup Apple Cider
- ½ cup Chicken Broth or White Wine
- 2 tbsps Dijon Mustard
- 3 cloves Garlic diced finely
- 2-3 Rosemary Sprigs additional
- Olive oil
Instructions
Instructions
- Preheat oven to 425 degrees F.
- Season chicken with onion powder, garlic powder, smoked paprika, fresh thyme and rosemary, and salt and pepper. Mix together in a large bowl.
- Drizzle olive oil in a pan over medium heat. Allow pan to get hot and add chicken. Sear on both sides until golden brown, about 3-4 minutes per side.
- Remove from heat and add sliced red onions and apples to the pan. Garnish with a little rosemary.
- Add to the oven and bake for 20-25 minutes, until chicken is thoroughly cooked.
- Remove chicken and apples from the pan and set aside.
- Add butter, apple cider, chicken broth or white wine, dijon mustard, and diced garlic cloves to the pan. Mix together and add to the stove over medium low heat.
- Cook until sauce begins to thicken, whisking together periodically. Remove from heat.
- Add chicken and apples back to the pan and spoon sauce over chicken.
