Pan Fried Chicken With Apple Cider Gravy
Pan fried chicken thighs with apple cider gravy are a delicious, savory way to celebrate fall. With apples everywhere, there is no better way to enjoy this cozy fall chicken dinner!
- 1 tbsp butter
- 1 tbsp olive oil
- 6-8 boneless skinless chicken thighs
- 3/4 cup chicken broth
- 3/4 cup fresh apple cider
- 1/2 tbsp dried parsley
- 1-2 tsp minced garlic
- salt and pepper to taste
- 1 tbsp corn starch + 1 tbsp water stirred together, to thicken
- mashed potatoes or rice for serving the gravy over
Season the chicken liberally with salt and pepper.
Heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.
Add the seasoned chicken to the pan, and brown on each side for about 2-4 minutes, or until cooked through. Remove the cooked chicken from the pan, and set aside.
To the heated pan, add the broth, cider, parsley, and garlic. Bring the mixture to a boil, and use a spatula or spoon to deglaze the pan.
Stir in the cornstarch mixture, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened. Season the gravy with salt and pepper, to taste.
Add the chicken back to the skillet and remove the pan from heat.
Serve the chicken with a liberal serving of gravy poured over both the meat and over the mashed potatoes or rice.
Calories: 2956kcal | Carbohydrates: 5g | Protein: 492g | Fat: 93g | Saturated Fat: 29g | Cholesterol: 1388mg | Sodium: 1202mg | Potassium: 8263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 12mg