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Apple Cider Braised Chicken Thighs

Apple Cider Braised Chicken Thighs

Apple Cider Braised Chicken Thighs are a comforting one-pot dinner with tender chicken, sweet apples, and a rich savory cider sauce. It's an easy recipe that delivers cozy fall flavors and pairs beautifully with mashed potatoes, rice, or crusty bread.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion sliced
  • 2 apples sliced
  • 3 cloves garlic minced
  • 2 cups apple cider
  • ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
  2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
  3. Place the chicken skin-side down and sear for 5 to 6 minutes until golden brown. Flip and cook for another 2 minutes, then transfer to a plate.
  4. Reduce the heat to medium and melt the butter.
  5. Add the sliced onion and cook for 5 minutes until softened.
  6. Stir in the garlic and cook for 30 seconds until fragrant.
  7. Add the apple slices and cook for 2 minutes.
  8. Pour in the apple cider and chicken broth, then stir in the Dijon mustard, brown sugar, thyme, and rosemary.
  9. Bring the mixture to a gentle simmer.
  10. Return the chicken thighs to the pan, skin-side up.
  11. Cover and cook over low heat for 35 to 40 minutes, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  12. Remove the lid and simmer for another 5 to 10 minutes to slightly reduce the sauce.
  13. Serve the chicken with the apples, onions, and plenty of the apple cider sauce.

Notes

  • Bone-in, skin-on thighs stay the juiciest.
  • Fresh apple cider gives the richest flavor.
  • Use firm apples like Honeycrisp or Gala so they hold their shape.
  • Searing the chicken first adds extra flavor to the sauce.
  • Simmer gently to keep the chicken tender.