INGREDIENTS(Serves 4):

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 2 Tbsp olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup apple cider (fresh, unfiltered if available)
• 2 Tbsp Sugar Bob’s Smoked Maple Syrup
• 1 Tbsp Dijon mustard
• 1 fresh thyme sprig (or ½ tsp dried thyme)
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS:

• Step 1 – Season and Sear
  Pat the chicken dry and season generously with salt and black pepper. Heat olive oil in a Dutch oven or heavy skillet over medium-high heat. Sear the chicken skin-side down until golden brown and crispy, about 5 minutes per side. Transfer to a plate and set aside.
• Step 2 – Build the Base
  In the same pan, add the sliced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
• Step 3 – Deglaze and Flavor
  Pour in the apple cider, scraping up the browned bits from the bottom of the pan. Stir in Sugar Bob’s Smoked Maple Syrup, Dijon mustard, thyme, and bay leaf.
• Step 4 – Braise the Chicken
  Return the chicken to the pan, skin-side up. Bring the liquid to a simmer, then cover and reduce the heat to low. Braise for 30–35 minutes, or until the chicken is fully cooked and tender.
• Step 5 – Finish the Sauce
  Remove the lid and simmer uncovered for 5–10 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
• Step 6 – Serve and EnjoyDiscard thyme and bay leaf. Garnish with fresh parsley and serve hot with mashed potatoes, roasted root vegetables, or crusty bread to soak up the smoky-sweet sauce.

Recipe Notes & Tips

• Use fresh local apple cider for the best depth of flavor.
• Chicken thighs work best, but drumsticks or bone-in breasts can also be used.
• Leftovers reheat beautifully — the sauce intensifies overnight.