Description
Comforting apple cider braised chicken brings French countryside warmth to dinner tables, blending sweet and savory notes. Tender meat falls off the bone, promising a delightful culinary journey you’ll savor with each incredible bite.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs
Seasoning and Herbs:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary
Cooking Liquids and Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 apple, thinly sliced (Honeycrisp or Granny Smith work well)
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the protein by patting chicken thighs completely dry and generously seasoning with salt and pepper for optimal flavor development.
- Create a rich golden crust by heating olive oil and butter in a large oven-safe skillet over medium-high temperature, carefully searing chicken skin-side down until deep amber color emerges (approximately 4-5 minutes).
- Flip chicken and briefly cook the opposite side, then transfer to a temporary holding plate, maintaining the developing flavors in the skillet.
- Transform the skillet’s surface by adding sliced onions, allowing them to caramelize and soften, developing a sweet and complex base layer (around 5 minutes).
- Introduce minced garlic to the onion mixture, stirring quickly to release aromatic notes without burning, creating a fragrant foundation.
- Deglaze the skillet by pouring apple cider and chicken broth, simultaneously lifting the caramelized remnants from the pan’s surface to incorporate maximum depth.
- Enhance the liquid with Dijon mustard, apple cider vinegar, thyme, and rosemary, creating a nuanced braising liquid.
- Strategically return chicken thighs to the skillet, positioning them skin-side up, and artfully arrange sliced apples around the protein.
- Reduce heat, cover the skillet, and allow gentle simmering for 30 minutes, ensuring chicken becomes supremely tender and flavors meld completely.
- For an exceptional finish, transfer the skillet beneath the broiler, crisping the chicken skin to a golden, crackling texture (3-5 minutes).
- Optional: Create a more luxurious sauce consistency by whisking cornstarch with water and incorporating into the braising liquid, simmering until desired thickness develops.
- Elevate the presentation by garnishing with fresh thyme sprigs and serving alongside creamy mashed potatoes, fluffy rice, or roasted seasonal vegetables.
Notes
- Ensure chicken skin is completely dry before searing to achieve maximum golden-brown crispiness and prevent steaming instead of browning.
- Choose bone-in, skin-on chicken thighs for better flavor and moisture retention during braising process.
- Control heat carefully when caramelizing onions to develop deep, sweet flavor without burning.
- Use high-quality apple cider for richer, more complex sauce – fresh pressed works best if available.
- Substitute dairy-free butter or olive oil for lactose-intolerant diets without compromising taste.
- Adjust cooking liquid ratio for gluten-free diets by using cornstarch sparingly and watching sauce consistency.
- Consider using hard apple cider for more robust, slightly alcoholic depth of flavor if preferred.
- Swap fresh herbs with dried herbs at 1:3 ratio if fresh aren’t accessible, maintaining similar aromatic profile.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg