Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat and sear 4 large bone-in, skin-on chicken thighs on all sides until golden brown, then remove the chicken and set aside.

2. 2

   Reduce heat to medium, add 2 medium chopped yellow onions to the pot and sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.

3. 3

   Stir in 2 cored and diced Gala apples, 1.5 teaspoons of ground cardamom, and 1 tablespoon of fresh chopped thyme, cooking for 3 minutes to slightly soften the apples and release aromas.

4. 4

   Deglaze the pot with 500 ml of dry apple cider, scraping up any browned bits from the bottom, then pour in 250 ml of chicken broth.

5. 5

   Return the seared chicken thighs to the pot, ensuring they are partially submerged in the liquid, then bring the mixture to a gentle simmer, cover, and cook for 40 minutes until the chicken is tender and cooked through.

6. 6

   Remove the chicken, stir 100 ml of heavy cream and 1 tablespoon of Dijon mustard into the simmering sauce, cook for 5 minutes until slightly thickened, and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

7. 7

   Return the chicken to the pot for a final minute to heat through, then garnish generously with 2 tablespoons of fresh chopped parsley before serving.