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Amazing 4 Cider-Braised Chicken Thighs with Apples

Cider-Braised Chicken Thighs with Apples
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Enjoy this warm and comforting one-pan meal featuring chicken thighs braised in apple cider with tender apples. This recipe brings the best flavors of fall right to your table.

Ingredients

Scale
  • 4 Bone-in, skin-on chicken thighs
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 2 firm Apples (like Honeycrisp or Fuji), cored and cut into wedges
  • 1 cup Apple cider (not hard cider)
  • 1/2 cup Chicken broth
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
  3. Sear the chicken thighs, skin-side down, until the skin is golden brown and crisp, about 6-8 minutes. Remove the chicken and set aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the apple cider, chicken broth, and dried thyme. Bring the liquid to a simmer.
  7. Return the chicken thighs to the skillet, nestling them into the liquid. Scatter the apple wedges around the chicken.
  8. Cover the skillet and transfer it to an oven preheated to 375°F (190°C).
  9. Braise for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  10. Remove the lid for the last 5 minutes of cooking if you prefer a slightly reduced sauce. Serve the chicken with the apples and pan sauce.

Notes

  • For extra richness, you can add a small pat of butter to the sauce at the end.
  • Use apples that hold their shape well when cooked, such as Honeycrisp or Granny Smith.
  • This dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the sauce.

Nutrition

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