- 3 tablespoons butter
- 4 bone-in, skin-on chicken thighs
- 3/4 cup apple cider
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh sage
- 2 apples, cored and thinly sliced
In skillet, melt 1 tbsp. butter over medium-high. Season chicken; cook, skin-side down, until golden, about 8 minutes. Turn, add cider, then roast at 375 degrees until cooked through, 20 minutes; transfer to plate. Whisk mustard and sage into sauce. In another skillet, cook apples in remaining butter over medium-high, stirring, 5 minutes; season.