Chicken in Apple and Garlic
Delight your taste buds with this comforting and flavorful dish of Chicken in Apple and Garlic. Perfectly seared, bone-in chicken thighs are braised in a rich blend of sweet apple cider and savory chicken stock, infused with the aromatic sweetness of caramelized apples, whole roasted garlic cloves, and fresh thyme. The result is tender, juicy chicken with crispy golden skin, bathed in a luscious, slightly tangy sauce that balances sweet and savory elements beautifully. This one-pan meal is ready in under an hour, making it an ideal weeknight dinner or an impressive dish for entertaining. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every last drop of the irresistible apple-and-garlic-infused sauce. Whether it’s family dinner or a special occasion, this recipe celebrates simple ingredients elevated to comfort food perfection.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 apples (Granny Smith or Honeycrisp preferred)
- 8 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 0.5 cup apple cider
- 5 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season them generously with salt and black pepper on both sides.
Core the apples and cut them into thick slices. Peel the garlic cloves and leave them whole.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the butter and let it melt. Add the garlic cloves and cook for 1-2 minutes until fragrant, ensuring they don’t burn.
Add the apple slices to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften and caramelize slightly.
Pour in the chicken stock and apple cider, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Nestle the chicken thighs back into the pan, skin-side up.
Add the thyme sprigs to the pan and bring the liquid to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and cook for 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Once done, remove the chicken from the pan and discard the thyme sprigs. If the sauce is too thin, let it simmer uncovered for a few minutes to thicken slightly.
Serve the chicken topped with the apples and garlic, and spoon the sauce over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 57.0 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
