Cider braised chicken with apples and pearl onions

Start with a cold pan so the chicken fat renders evenly and the skin does not stay jiggly.

Season the skin side of bone-in skin-on chicken thighs liberally with salt and black pepper and place skin side down in a cast iron skillet.

Season the top side more heavily, with garlic and herb seasoning as well; it does not burn there because that side is not seared as long.

Preheat the oven to 425F.

Let the chicken sear and render, turning the skillet every so often to cook evenly, about 7 to 8 minutes; it took about 10 minutes.

Turn and cook the other side only 2 to 3 minutes to develop a little color.

Move the chicken to the oven at 425F for about 15 to 20 minutes, or until completely cooked through.

Keep only some of the fat in the skillet. Add one big or a couple of small cloves of garlic, roughly chopped, and a little chicken stock, lifting the juices from the pan.

Build the sauce: add the stock and apple cider, a little brown sugar, a good pinch of salt, a bit of Worcestershire, a little drizzle of balsamic, fresh rosemary and fresh thyme.

Let it reduce before adding the apples, or they turn to puree; simmer about 6 to 7 minutes until dark, thick and glossy.

Stir in a very little mustard for tang and taste.

Add the apples in large chunks and the thawed pearl onions.

Turn down to low and simmer another 5 to 6 minutes, until the chicken is done.

Nestle the chicken into the sauce without letting sauce touch the skin so it stays crispy. Serve with baguette, polenta or rice.

Variation: boneless skinless chicken thighs can be slow cooked together with everything, without the oven, for a stewy version.