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Cider-Braised Chicken Thighs

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
Cook Time 45 minutes
Total Time 1 hour
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.