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Ingredients
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 ½ pounds boneless, skinless chicken thighs (about 8, depending on size)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup fresh apple cider
  • 2 teaspoons Dijon mustard
  • 3 medium firm, sweet apples, cored and cut into ½-inch slices (I used Gala)
  • 2 teaspoons chopped fresh rosemary, plus additional for serving
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