Ingredients
Scale
- 1/4 c. avocado oil
- 4 chicken thighs, bone-in skins on (about 2 lbs.)
- salt and pepper
- 1 yellow onion, diced
- 2 garlic cloves, smashed
- 2 tsp. ground cumin
- 1 1/2 c. chicken broth
- 1 1/2 c. apple cider
- 1/2 c. apple cider vinegar
- 2 jalapenos, sliced
- 2 bay leaves
- 4 thyme sprigs
- 1 Granny Smith apple, sliced
- 1 1/2 c. red grapes
Instructions
- Preheat the oven to 375°F.
- Heat the avocado oil in a cast iron skillet over medium high heat.
- Season the chicken generously with salt and pepper.
- Once the oil begins to shimmer, add the chicken and brown on each side. About 3-5 minutes per side. Don’t move the chicken thighs until they turn easily or the skins will tear.
- Set the chicken aside on a plate once browned.
- Add onion, garlic and cumin, stirring about 5 minutes until the onion is translucent.
- Carefully pour in the chicken broth, apple cider and apple cider vinegar and stir.
- Bring the mixture to a boil and then reduce to low.
- Add the chicken, skin side up.
- Add the jalapeno, bay leaves and thyme.
- Add the apple slices around the chicken and season lightly with salt and pepper.
- Transfer to the oven and roast for 15 minutes.
- Remove from the oven.
- Add the grapes and roast for another 10-15 minutes or until the chicken reaches at least 165°F internally at its thickest point.
