• Approx 1.5 Pounds of Chicken (I used bone in chicken thighs)
• 1/2 Tbsp Salt
• 1/2 Tsp Black Pepper
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Paprika
• 1/2 Tsp Onion Powder
• 2 Tbsp Olive Oil
• 2 Shallots, Minced or about 1/4 Cup Onion
• 1 Cup Apple Cider
• About Three Stems of Thyme Leaves
• 1 Tbsp of Butter

Method-

Mix all the seasonings together and season the chicken on all sides, rubbing it in. Heat the oil in a large skillet on high heat. Once hot, but not smoking, sear the chicken skin side down lowering the heat if necessary. Turn after about 5 minutes and brown both sides. Continue to cook, turning often, until chicken is fully cooked. Add in the shallots and sautee for 2 minutes with the chicken. De-glaze with the cider and bring a simmer and cook for 5 minutes, coating the chicken with the sauce. Remove from the heat and add in thyme and butter, stir until mixed.

Serve and enjoy!