Apple Cider–Spiced Keto Chicken Thighs

Instructions

1. 1

   Pat the chicken dry and season both sides with salt and pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 6–8 minutes, until deeply golden. Flip and cook for 3 minutes. Transfer to a plate.

3. 3

   Reduce heat to medium. Add butter and onion; cook for 4–5 minutes until softened. Add garlic, cinnamon, and sage, cooking for 30 seconds.

4. 4

   Pour in chicken broth and apple cider vinegar, scraping up the browned bits. Return the chicken to the skillet, skin-side up.

5. 5

   Cover and simmer for 15–18 minutes, until the chicken reaches 165°F internally.

6. 6

   Remove the chicken. Whisk the xanthan gum into the cream, if using, then stir it into the skillet sauce. Simmer uncovered for 2–3 minutes until slightly thickened.

7. 7

   Spoon the sauce over the chicken and garnish with parsley.