Description
This hearty and flavorful recipe for Cider Braised Chicken Thighs with Bacon & Shallots combines tender, crispy-skinned chicken thighs braised in a savory apple cider and chicken stock mixture infused with fresh herbs, garlic, ginger, and smoky bacon. The dish is finished with caramelized shallots and a rich pan sauce, making it a comforting and elegant meal perfect for any season.
Ingredients
Chicken and Coating
- 4 – 6 chicken thighs (bone-in, skin on; about 2 pounds)
- ¼ cup all-purpose flour
- 1 tablespoon fine kosher salt (plus more, to taste)
- 1 teaspoon freshly-ground black pepper
Bacon and Aromatics
- 3 strips thick-cut bacon or pancetta (diced; about 3 ounces)
- 3 large shallots (peeled and halved)
- 2 – 3 cloves garlic (smashed)
- 2 inches fresh ginger root (peeled and sliced)
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
Liquids and Finishing
- ¾ cup chicken stock
- ¾ cup apple cider (preferably homemade or from a local orchard)
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter (optional)
Instructions
- Preheat: Preheat your oven to 400° Fahrenheit (205° Celsius) and arrange a rack in the center third of the oven to prepare for baking.
- Prepare Ingredients: Gather and measure all ingredients. Thoroughly dry the chicken thighs with paper towels to ensure crisp skin during cooking.
- Dredge the Chicken: In a medium bowl, combine the flour, kosher salt, and black pepper. Dredge each chicken thigh thoroughly in the seasoned flour mixture, coating evenly. Set aside and reserve any leftover flour mixture for later use.
- Sauté the Bacon: In an oven-safe skillet with a lid or a Dutch oven, cook the diced bacon over medium-low heat until it is nearly crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sear Chicken and Shallots: Increase heat to medium-high. In two batches, place chicken thighs skin-side down in the bacon fat, searing each for 3 to 5 minutes until the skin is golden and crispy. Simultaneously, sear the halved shallots cut side down until they develop a golden caramelization. Remove the chicken and shallots and set aside.
- Create Roux and Deglaze: Reduce heat to medium-low, turning off the pan briefly if the bacon fat feels too hot to prevent burning the flour. Stir the reserved flour mixture into the bacon fat to form a thin paste (roux). Gradually stir in chicken stock and apple cider, scraping the pan bottom to deglaze and incorporate flavorful bits. Bring the mixture to a simmer.
- Add Additional Ingredients: Once simmering, add the apple cider vinegar, fresh sage, thyme sprigs, and half of the cooked bacon into the pan.
- Return Chicken and Shallots: Nestle the chicken thighs, skin-side up, and the caramelized shallots back into the braising liquid. Place the skillet’s lid slightly ajar to allow steam to escape during cooking.
- Braise in Oven: Transfer the skillet to the preheated oven and braise the chicken for 20 minutes with the lid slightly open.
- Finish Braising: Remove the lid and continue braising for an additional 20 minutes, or until the internal temperature of the chicken thighs reaches 165° Fahrenheit in the thickest part.
- Rest and Finish Sauce: Remove the pan from the oven and let the chicken rest for 5 minutes. Stir butter into the pan sauce if using, and season with additional salt and pepper to taste. Remove the garlic, herbs, and ginger if desired.
- Serve: Serve the chicken hot either directly from the pan or arranged with the caramelized shallots and garnish with the remaining crispy bacon. Pair with your favorite side dishes for a complete meal.
Notes
- You can remove the garlic, fresh sage, thyme, and ginger from the finished sauce for a smoother texture if desired.
- Using bone-in, skin-on chicken thighs ensures the meat stays juicy and the skin crisps beautifully.
- If homemade apple cider is unavailable, choose a high-quality, locally sourced cider for the best flavor.
- Butter is optional but adds richness to the sauce at the end.
- The rack in the oven helps evenly circulate heat around the pan during braising.
