Apple Cider Braised Chicken Thighs
Apple Cider Braised Chicken Thighs are tender, juicy, and simmered in a sweet-savory apple cider sauce with herbs, onions, and garlic for a cozy fall-inspired dish.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Tongs
- Wooden spoon
- measuring cups/spoons
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup apple cider not vinegar
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp butter optional, for finishing
Instructions
- Pat chicken thighs dry, season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
- In the same pot, sauté onions until softened, then add garlic and cook 1 minute.
- Stir in apple cider, chicken broth, Dijon mustard, thyme, and bay leaf. Bring to a simmer.
- Return chicken thighs to the pot, skin-side up. Cover and simmer on low for 35–40 minutes, until chicken is tender and fully cooked.
- For a richer sauce, remove chicken and whisk in 2 tbsp butter before serving.
- Serve warm with mashed potatoes, rice, or roasted veggies.
Notes
Nutrition Facts (per serving, approx. 1 thigh with sauce):
- Calories: 360
- Protein: 25g
- Carbohydrates: 7g
- Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 125mg
- Sodium: 320mg
- Fiber: 1g
- Sugar: 5g