October cooking has a smell, and it is a lot like this pan: apples softening in cider, thyme, and chicken skin going crisp before the lid ever goes on. Cider-braised chicken thighs are the kind of dinner that tastes like it took all afternoon and takes about an hour, most of it hands-off while the pan does the work.

Why this one works

Thighs are the right cut for a braise because they stay tender where breasts would dry out, and the skin — seared first, then simmered — gives the sauce its body. The cider does the rest: it is sweet enough to balance the mustard and vinegar, tart enough to keep the dish from turning syrupy, and it cooks down into a sauce that needs no thickener. Use non-alcoholic apple cider, the kind sold by the jug, not hard cider and not apple juice concentrate — the jug cider has the body this sauce depends on.

Cider-Braised Chicken Thighs

Bone-in chicken thighs braised in apple cider with apples, onions, and thyme — one pan, an hour, and a sauce worth spooning over everything.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method

Ingredients

  

Chicken

• 8 bone-in, skin-on chicken thighs (about 2-1/2 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Braise

• 1 yellow onion, thinly sliced
• 2 apples, cored and sliced a firm variety that holds its shape, such as Honeycrisp or Granny Smith
• 3 cloves garlic, thinly sliced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1-1/2 cups non-alcoholic apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh parsley optional, for serving

Method

 

1. Season the chicken: Pat the thighs dry and season with the salt and pepper.
2. Sear skin-side down: Heat the oil in a large ovenproof skillet over medium-high heat and sear the thighs skin-side down for 5 minutes, until deeply golden.
3. Finish the sear: Turn and sear 5 minutes more, then transfer the thighs to a plate.
4. Soften the apples and onions: Cook the onion and apples in the same skillet for 5 minutes, until just softened at the edges, stirring in the garlic and thyme for the last minute.
5. Build the braise: Pour in the cider and Dijon, scraping up the browned bits, and bring to a simmer.
6. Braise until tender: Return the chicken to the pan, cover, and simmer on low for 30 minutes, until the chicken reaches 165°F at the thickest part.
7. Finish the sauce: Stir in the vinegar, scatter with parsley if using, and serve with the apples, onions, and sauce spooned over the top.

Variations

Swap the thyme for sage if that is what you have, or add a sliced shallot with the onion for a deeper base. A splash of cream stirred in at the end softens the sauce, though it is not needed. And if your apples are very sweet, add the second half of the vinegar by taste — the sauce should finish bright, not sugary.

Serving and storage

Serve the thighs with the apples, onions, and sauce spooned over the top, alongside mashed potatoes, rice, or crusty bread for the sauce. Leftovers keep in the refrigerator for three days and reheat gently on the stove with a splash of cider. The sauce thickens as it cools; a little liquid brings it right back.

For another apple-forward fall dinner, see Grilled Pork Chops with Apples and Sage, and for a soup that starts the same way — apples, fall produce, one pot — try Creamy Parsnip and Apple Soup.