Chicken with Apricots and Cider
Tender chicken thighs simmered to perfection in a rich, sweet-and-savory sauce made with apple cider, dried apricots, and fragrant thyme—this Chicken with Apricots and Cider recipe is an irresistible one-pot wonder that transforms simple ingredients into an elegant meal. The golden, crispy skin of seared chicken pairs beautifully with the subtle tang of cider and the natural sweetness of apricots, creating a balance of flavors that’s hearty yet refined. Perfect for weeknight dinners or special occasions, this dish comes together in under an hour and is best served over fluffy rice, couscous, or with crusty bread to soak up the silky, thickened sauce. With fresh parsley as a vibrant garnish, this recipe is a celebration of comforting flavors and wholesome ingredients, making it a must-try for any home cook.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried apricots, halved
- 1.5 cups apple cider
- 1 cup chicken broth
- 4 sprigs fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the chopped onions to the same skillet. Sauté for 3-4 minutes until softened and translucent, stirring occasionally.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the dried apricots, apple cider, chicken broth, and thyme sprigs. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
In a small bowl, mix the cornstarch with water to create a slurry. Remove the chicken from the skillet and set aside momentarily.
Stir the cornstarch slurry into the skillet and cook over medium heat for 2-3 minutes, or until the sauce thickens to your liking.
Return the chicken to the skillet, spoon the sauce over the top, and let it warm through for 2 minutes.
Garnish with chopped fresh parsley, if desired, and serve hot with your choice of side dish, such as rice, couscous, or crusty bread.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 122.6 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4289 mg | 91% | |
*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.
