These Apple Cider Braised Chicken Thighs are an easy, comforting meal, perfect for a cozy night in. The apple cider creates a wonderfully tender chicken with a subtly sweet and savory sauce that everyone will love.
Key Ingredients & Substitutions:
- Chicken Thighs: Bone-in, skin-on thighs work best for flavor and juiciness. Boneless, skinless thighs can be used but may cook faster.
- Apple Cider: Use unsweetened apple cider, not apple juice.
- Onion & Garlic: Essential aromatics for depth of flavor.
- Chicken Broth: Low-sodium is preferred to control saltiness.
- Apples: Firm, sweet-tart apples like Honeycrisp or Fuji are ideal.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups unsweetened apple cider
- 1 cup chicken broth
- 2 firm apples, cored and cut into 1-inch pieces
- 2 sprigs fresh thyme (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet or Dutch oven
Step-by-Step Instructions:
1. Sear the Chicken
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside.
2. Sauté Aromatics
Reduce heat to medium. Add sliced onion to the skillet and cook for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Deglaze and Simmer
Pour in the apple cider and chicken broth, scraping the bottom of the pan to loosen any remaining browned bits. Bring the liquid to a simmer. Add the apple pieces and fresh thyme sprigs (if using).
4. Braise the Chicken
Carefully return the seared apple cider braised chicken thighs to the skillet, skin-side up, nestling them into the liquid. The liquid should come about halfway up the chicken.
5. Finish in the Oven
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will have thickened slightly.
Storage Instructions:
Store leftover apple cider braised chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop or in the microwave until heated through.
Frequently Asked Questions (FAQ):
- Can I use boneless, skinless chicken thighs?
Yes, but they may cook faster. Adjust the baking time as needed, checking for an internal temperature of 165°F. - What kind of apple cider should I use?
Always use unsweetened apple cider, not apple juice, for the best flavor in this apple cider chicken recipe. - Can I make this ahead of time?
Absolutely! The flavors often improve the next day. Reheat gently. - What can I serve with this dish?
Creamy mashed potatoes, rice, or roasted vegetables are excellent accompaniments. - What if I don’t have fresh thyme?
You can use ½ teaspoon of dried thyme instead. Add it with the liquids. - How do I get crispy chicken skin?
Ensure the chicken is patted very dry before searing, and sear skin-side down until deeply golden before braising.