Description
This comforting fall recipe features sticky apple cider chicken thighs served atop creamy, sharp cheddar mashed potatoes. The chicken is seared and oven-baked in a sweet and tangy apple cider maple syrup glaze, while the Yukon Gold potatoes are boiled and mashed with butter, cream, and sharp cheddar cheese for a rich, melty side. Perfect as a cozy, soul-warming dinner for four.
Ingredients
Cheddar Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 6 tablespoons unsalted butter, plus more for topping
- ⅔ cup heavy cream
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 8 ounces freshly grated sharp cheddar cheese
Sticky Apple Cider Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 to 2 tablespoons olive oil
- ½ cup apple cider
- ¼ cup maple syrup
- ¼ cup water
Instructions
- Prepare the potatoes: Slice the peeled Yukon Gold potatoes into halves or quarters so all pieces are roughly the same size for even cooking.
- Boil the potatoes: Place the potato chunks in a large pot of cold salted water over medium heat. Bring to a boil and cook until fork-tender, about 12 to 15 minutes, checking at 10 minutes for smaller pieces.
- Warm butter and cream: While potatoes cook, heat 6 tablespoons unsalted butter and ⅔ cup heavy cream together in a saucepan over medium-low heat until warmed through.
- Drain and mash potatoes: Drain the potatoes thoroughly and return to the pot. Use a potato masher or ricer to mash to desired consistency.
- Add butter, cream, and cheese: Mash in half the warmed butter and cream mixture along with 1 teaspoon kosher salt. Stir in 8 ounces freshly grated sharp cheddar cheese until melting, then add in the rest of the butter and cream mixture. Adjust seasoning with salt and freshly ground black pepper to taste.
- Preheat oven and season chicken: Preheat your oven to 425°F (220°C). Season 1 ½ pounds boneless, skinless chicken thighs with kosher salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder all over.
- Sear chicken: Heat 1 to 2 tablespoons olive oil in a cast iron or oven-safe skillet over medium heat until hot. Add the chicken and sear for 2 to 3 minutes per side until deeply golden browned.
- Prepare glaze and simmer: Whisk together ½ cup apple cider, ¼ cup maple syrup, and ¼ cup water. Pour the mixture into the skillet with the seared chicken and let it bubble and simmer for 1 to 2 minutes on medium heat.
- Bake chicken: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and serve: Let the chicken rest for 10 minutes before slicing. Spoon the sticky apple cider sauce over the chicken and serve over the sharp cheddar mashed potatoes.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor, perfect for mashing.
- Adjust maple syrup quantity to control sweetness of the chicken glaze.
- A cast iron or oven-safe skillet is essential for searing and oven finishing the chicken.
- Ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
- Let chicken rest after baking to lock in juices and enhance tenderness.
- Freshly grated sharp cheddar melts better and offers more flavor than pre-shredded cheese.