- 5 medium bone-in, skin-on chicken thighs - about 2 pounds
- 3 teaspoons kosher salt - divided, plus more as needed
- 1 large yellow onion
- 2 medium crisp apples - about 12 ounces
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup dry white wine
- 2 teaspoons apple cider vinegar
Preheat the oven to 425°F. Place five bone-in, skin-on chicken thighs in a cast iron skillet and season all over with 2 teaspoons of the kosher salt. When the oven hits temperature, place the skillet in the oven on a rack positioned near the center of the oven.
Roast the chicken in the preheated oven for 20 minutes while you prepare the produce. Halve and thinly slice the onion. Halve, core, and cut 2 crisp apples into 1-inch thick wedges (no need to peel). Peel and chop the garlic cloves.
When 20 minutes have elapsed, carefully remove the chicken to a plate and keep warm. Leave the oven on. Add the olive oil and unsalted butter to the hot cast iron skillet Add the onion, garlic, and 1 teaspoon of the kosher salt to the pan and cook over medium heat, stirring often, until the onion is soft and translucent, 4 to 5 minutes.
Add the apples, chicken broth, and wine. Stir to combine. Return the chicken to the pan skin side up, nestling it into the onions and apples; pour in any accumulated juices on the plate.
Return the skillet to the oven and roast for another 20-30 minutes or until the chicken is fully cooked and the juices run clear when sliced. Remove the skillet from the oven. Drizzle the apple cider vinegar over the top of the skillet and serve warm.
- Yields: 5 servings
- Preparation Time: 45 minutes