Description
This Apple Cider Braised Chicken Thighs recipe offers tender, juicy chicken thighs cooked in a savory apple cider sauce with sautéed apples and onions. The crispy skin seared to golden perfection complements the sweet and herbaceous flavors from Herbs de Provence, garlic, and fresh herbs, making it a comforting and flavorful dish perfect for cozy dinners.
Ingredients
Chicken and Seasoning
- 2 tablespoons avocado oil (divided)
- 4 chicken thighs (bone-in, skin-on)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Produce
- 2 medium apples (Gala or Honeycrisp, cut into ¼ inch slices)
- 1 red onion (thinly sliced, or yellow onion)
- 2 garlic cloves (minced)
- fresh herbs (like fresh parsley, fresh rosemary, or thyme leaves)
Liquids & Seasonings
- 1.5 teaspoons Herbs de Provence (seasoning blend)
- ½ cup apple cider
- ⅓ cup chicken stock (low sodium, or chicken broth)
- ¼ cup dry white wine (or white cooking wine)
Instructions
- Dry and Season Chicken: Pat the chicken thighs dry thoroughly with a paper towel to ensure crisp skin when searing. Season evenly with salt, black pepper, garlic powder, and onion powder. Rub the spices gently into the skin for full flavor coverage.
- Sear the Chicken: Heat 1 tablespoon of avocado oil in a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin side down and sear for about 7 minutes, or until the skin is golden brown and crispy. Flip and sear the fleshy side for an additional 5 minutes to develop a golden crust. This step starts the cooking and locks in juices.
- Rest Chicken and Prep Pan: Lower the heat to medium. Remove the chicken thighs from the pan and let them rest on a plate. Leave the rendered chicken juices in the pan to build flavor. Add the remaining 1 tablespoon of avocado oil and let it heat through.
- Sauté Apples and Onions: Add the sliced apples, thinly sliced onions, and the Herbs de Provence to the hot skillet. Sauté for 3 to 4 minutes, stirring frequently and scraping the pan bottom to lift any browned bits left by the chicken. These bits add depth to the dish. Add the minced garlic last and sauté quickly for about 30 seconds to avoid burning.
- Deglaze and Braise: Pour in the chicken stock, apple cider, and dry white wine. Stir well to combine all the ingredients and incorporate the flavorful browned bits from the bottom of the pan into the liquid.
- Return Chicken and Simmer Covered: Nestle the chicken thighs back into the pan with the liquid and cooked fruit and onion mixture. Cover the pan and cook on medium heat for 10 minutes, allowing the chicken to braise gently and absorb the flavors.
- Finish Cooking Uncovered: Remove the lid and continue simmering for another 2 to 3 minutes. This will reduce the liquid slightly and help thicken the sauce. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part for safe eating.
- Serve Warm: Garnish with fresh herbs like parsley, rosemary, or thyme leaves if desired. Serve the apple cider braised chicken thighs warm with the luscious sauce spooned over the top for a comforting meal.
Notes
- Use bone-in, skin-on thighs for best flavor and texture.
- Choosing sweet apples like Gala or Honeycrisp balances the savory braise.
- Dry white wine can be substituted with additional chicken stock if preferred to keep it non-alcoholic.
- To ensure crispy skin, make sure chicken is patted very dry before seasoning and searing.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
