Cooking Steps

• Heat a large 12-inch skillet over medium heat. You can also use a Dutch oven.
• In a small bowl, mix together ¾ teaspoon salt, the coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.
• Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through. Transfer chicken to a plate and cover lightly.
• Add the butter to the pan and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots, and sprinkle with the remaining ¼ teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes.
• Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.
• Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and rosemary, if desired.
• Leftovers keep well in the refrigerator for a few days. The butter in the sauce will solidify, but once you reheat, it all comes back together.