• 2 cloves garlic
• 1 C apple cider or unfiltered apple juice
• 1 (2-inch) fresh rosemary sprig
• 1/4 tsp Dijon mustard
• 2 pounds bone-in, skin-on chicken thighs (4 to 6)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tsp vegetable oil
• 2 Tbps unsalted butter
Smash garlic cloves and place in a small saucepan. Add apple cider, rosemary sprig and Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 C. While boiling, pat chicken thighs dry with paper towels. Season with kosher salt and black pepper. Heat vegetable oil in a large frying pan or cast-iron skillet over medium-high heat until it shimmers. Place the chicken skin-side down and cook until the skin is browned and the chicken releases easily from the pan, adjusting the heat if the skin begins to burn. When the glaze is ready, whisk in butter until melted; remove from heat. When the chicken is ready, transfer it to a plate. Pour off all but 1 Tbsp of the fat in the pan. Return the chicken to the pan skin-side up and spoon the glaze evenly over it. Transfer the pan to the oven and bake for 5 minutes at 350 degrees. Spoon some of the glaze in the pan back over the chicken, then baking until the chicken reaches an internal temperature of 165 degrees. Turn the oven on to broil, and broil until the skin is dark golden brown and the sauce is bubbling.
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