In a large skillet or Dutch oven heat the olive oil over medium high heat.
Sear the chicken thighs on each side until they’re golden brown and set them aside on a plate one browned. You may have to work in batches.
When the thighs have been seared and removed turn the heat to medium. Add the onions to the skillet or Dutch oven and cook for 5-6 minutes, or until they turn golden brown and soft. Add the garlic, pepper and smoked paprika and cook for 2 additional minutes.
Deglaze the pan with the vinegar and add the apple cider. Add the golden raisins and bring the mixture to a boil. Cook down for about 5 minutes and add the chicken thighs back into the skillet/Dutch oven. Lay fresh thyme leaves on top of the chicken.
Slide everything, uncovered, into the preheated oven and bake for 25 minutes, or until the chicken has reached 165F internally.
Remove the chicken from the oven and spoon the cider mixture over the thighs before serving.
boneless, skinless thighs will work, but you won’t get the same delicious sear.
you can use regular paprika, but smoked gives more flavor.
Serving Size:1 thigh
Saturated Fat:4 g
Unsaturated Fat:11 g
Trans Fat:0 g
Keywords: chicken, chicken thighs, apple, apple cider, dinner, main