Cider Braised Chicken Thighs With Apples
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Not specified
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 large firm apples (such as Honeycrisp or Granny Smith), sliced into wedges
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup high-quality apple cider (not apple cider vinegar)
- 1/2 cup chicken stock
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Seasoning the Chicken – Pat the chicken thighs dry with paper towels. This is crucial for getting crispy skin. Season both sides generously with salt and black pepper.
- Step 2: Searing the Chicken – Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the pan. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2-3 minutes. Remove the chicken from the pan and set aside on a plate.
- Step 3: Sautéing Aromatics and Apples – In the same pan, melt the butter. Add the sliced onions and apple wedges. Sauté for about 5 minutes until the onions begin to soften and the apples take on a bit of color. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Step 4: Deglazing the Pan – Pour in the apple cider and chicken stock. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan—that is where the flavor lives! Stir in the Dijon mustard and add the fresh thyme and rosemary sprigs.
- Step 5: Braising the Dish – Place the chicken thighs back into the skillet, nestled among the apples and onions. Ensure the skin stays above the liquid to keep it crispy. Reduce the heat to low, cover with a lid, and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 6: Reducing the Sauce – Once the chicken is cooked through, remove the lid. If you prefer a thicker sauce, remove the chicken again and turn the heat up to medium-high for 5 minutes to reduce the liquid. Taste and add more salt or pepper if needed. Return the chicken to the pan before serving.