Cider-Braised Chicken Thighs
A comforting autumn dish of savory chicken braised with sweet apples and onions, finished with a rich gravy, all made in one pan.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Approximately 2 lbs or 900 g
- 1 tsp salt Divided
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion Thinly sliced
- 2 medium firm apples Cored and sliced 1/2-inch thick (e.g., Fuji, Honeycrisp, or Gala)
- 2 cloves garlic Minced
- 1 tsp dried thyme Or 2 sprigs fresh thyme
- 1 cup apple cider Juice, not vinegar
- 1/2 cup low-sodium chicken broth
- 1 tbsp cornstarch
- 1 tsp Dijon mustard Optional
- 1 tbsp chopped fresh parsley For garnish, optional
Instructions
Preparation and Searing
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season with 1/2 tsp salt and black pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 6–8 minutes until golden brown and crispy.
- Flip the chicken and sear the other side for 2 minutes. Remove the chicken and set aside, leaving the fat in the pan.
Sautéing Apples and Onions
- Reduce heat to medium. Add butter to the skillet, then add the sliced onion. Cook for 3–5 minutes until softened.
- Add the apple slices and thyme, cooking for another 3 minutes until the apples begin to soften. Stir in minced garlic and cook for 30 seconds.
Deglazing and Thickening Sauce
- Pour in the apple cider, scraping up browned bits from the bottom of the pan. Bring to a simmer and reduce slightly for about 3 minutes.
- In a small bowl, whisk cornstarch into the chicken broth until smooth. Pour into the simmering sauce along with optional Dijon mustard. Whisk for 1–2 minutes until the sauce thickens slightly.
Braising
- Nestle the seared chicken thighs back into the sauce, skin-side up, ensuring skin stays above the liquid.
Oven Finishing
- Transfer the skillet (uncovered) to the oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of at least 165°F (74°C).
Resting and Serving
- Remove from the oven and let the chicken rest for 5 minutes in the pan. Spoon sauce and apples over the chicken, garnish with parsley, and serve warm.
Notes
Pat chicken dry for crispy skin. Ensure your skillet is oven-safe. If chicken thighs are not used, adjust cooking times accordingly.