Cider Braised Chicken
Elevate your comfort food game with this irresistible Cider Braised Chicken recipe, where tender, juicy chicken thighs are simmered to perfection in a fragrant medley of apple cider, fresh thyme, and Dijon mustard. The dish boasts a harmonious balance of savory and sweet, with caramelized onions and sautéed apples adding layers of flavor to the rich, velvety sauce. Perfect for cozy dinners, this recipe takes only 15 minutes to prepare and features optional heavy cream for extra indulgence. Serve it with crusty bread or creamy mashed potatoes for a meal that’s as rustic as it is elegant. Bring the essence of autumn to your table with this hearty, crowd-pleasing dish that celebrates the magic of apple season!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 2 medium Apples, cored and sliced (e.g., Granny Smith or Honeycrisp)
- 2 cups Apple cider (not apple cider vinegar)
- 1 cup Chicken broth
- 4 sprigs Thyme sprigs (fresh)
- 1 tablespoon Dijon mustard
- 0.25 cup Heavy cream (optional)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil.
Once the oil is shimmering, place the chicken thighs skin-side down in the skillet and sear until the skin is crispy and golden, about 6-8 minutes. Flip and sear the other side for 2-3 minutes. Remove chicken and set aside.
Reduce the heat to medium, and in the same skillet, add the sliced onions. Sauté until softened and golden, about 5 minutes.
Add the minced garlic and apples to the skillet, stirring frequently, for an additional 2-3 minutes until fragrant.
Pour in the apple cider and chicken broth, scraping up any browned bits at the bottom of the pan with a wooden spoon. Stir in the fresh thyme sprigs and Dijon mustard.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid but the skin remains above the surface.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with a lid and let the chicken braise for 40-45 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).
Optional: Remove the chicken and whisk in the heavy cream to enrich the sauce, cooking for an additional 2-3 minutes to thicken slightly, then return the chicken to the skillet.
Serve the cider braised chicken warm with its sauce, alongside crusty bread, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 22.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 687 mg | 15% | |
*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.
