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spanish

Basque Style Chicken Thighs with Cider and Sauteed Apples

This braised dish pairs chicken thighs with apple, hard cider and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

46 g Protein
40 g Carbohydrates
28 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g chicken thighs (boneless, skinless) 266 kcal
  • 18g extra-virgin olive oil 159 kcal
  • 90g onion (sliced) 36 kcal
  • 5g garlic clove (minced) 15 kcal
  • 150g apple (firm, sliced) 78 kcal
  • 220g hard cider 99 kcal
  • 10g dijon mustard 7 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. chicken thighs (bonelesssaltblack pepper
    Season the chicken with salt and black pepper.
  2. chicken thighs (bonelessextra-virgin olive oil
    Heat olive oil in a skillet over medium-high heat. Brown the chicken 4-5 minutes per side until deeply golden; remove to a plate.
  3. onion (sliced)garlic clove (minced)
    Reduce heat to medium. Add sliced onion and cook 4 minutes, scraping up browned bits. Add garlic for 30 seconds.
  4. apple (firmhard cider
    Add apple slices and cook 2 minutes. Pour in the hard cider and bring to a simmer.
  5. chicken thighs (boneless
    Return chicken to the pan. Cover and simmer 12-15 minutes until the chicken is cooked through and the sauce reduces slightly.
  6. apple (firmdijon mustard
    Finish with mustard stirred into the sauce. Taste and adjust seasoning, then serve with apples and pan sauce.

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