Cider Braised Chicken with Berry Sauce
Elevate your dinner table with this irresistible Cider Braised Chicken with Berry Sauce—a perfect balance of savory and sweet flavors that will delight your taste buds! Tender, golden-browned chicken thighs are braised in a fragrant blend of apple cider, chicken broth, and thyme, creating a succulent base bursting with comforting autumnal warmth. The star of the dish is the luscious berry sauce, a vibrant mix of blueberries, raspberries, and blackberries sweetened with honey and brightened with a touch of balsamic vinegar. Finished with a swirl of cornstarch for the perfect silky texture, this sauce drizzles beautifully over the juicy chicken. Perfect for cozy dinners or special occasions, this dish is as impressive as it is delicious. Serve with a side of buttery mashed potatoes or crusty bread to soak up every drop of the flavorful sauce. Ideal for fall or holiday menus, this recipe is the ultimate showcase of seasonal ingredients!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (thinly sliced)
- 3 cloves Garlic cloves (minced)
- 2 cups Apple cider
- 1 cup Chicken broth
- 5 sprigs Fresh thyme (or 1 tsp dried)
- 2 cups Mixed berries (blueberries, raspberries, blackberries)
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until golden brown and crisp. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium, add the butter, and allow it to melt. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the apple cider and chicken broth, scraping the bottom of the skillet to deglaze and release any stuck-on bits. Add the thyme sprigs and stir to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 35-40 minutes, or until the chicken is tender and cooked through.
While the chicken braises, prepare the berry sauce. In a small saucepan, combine the mixed berries, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, for 8-10 minutes, or until the berries have softened and released their juices.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir the slurry into the berry sauce and cook for another 2 minutes, or until the sauce thickens to your desired consistency. Remove from heat and set aside.
Once the chicken is done, remove it from the skillet and keep warm. Increase the heat under the skillet to medium-high and simmer the braising liquid for 5-7 minutes to slightly reduce and concentrate the flavors.
To serve, spoon a bit of the reduced braising liquid over the chicken thighs. Drizzle each portion with the berry sauce and sprinkle with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 22.5 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 506 mg | 11% | |
*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.
