• Begin by preheating your oven to 400°F.

For Chicken:

• In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the chicken thighs on both sides until they become golden, then move them to a plate. You might need to do this in batches to avoid overcrowding the pan.
• Lower the heat to medium after browning the chicken. Add the sliced onions to the hot pan and sauté for about 5-6 minutes until they are softened and lightly caramelized. Incorporate the minced garlic, pepper, and smoked paprika, cooking for an additional 2 minutes.
• Deglaze the skillet with apple cider vinegar, then add apple cider while scraping up any browned bits from the bottom. Stir in the golden raisins and bring the mixture to a boil. Let it simmer for about 5 minutes.
• Return the browned chicken thighs to the skillet and sprinkle fresh thyme leaves over the top.
• Transfer the entire skillet to the preheated oven and bake uncovered for around 25 minutes, or until the internal temperature of the chicken reaches 165°F.
• Once baked, remove the chicken from the oven and ladle the flavorful cider sauce over each thigh before serving. This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes for a delightful meal.