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Apple Cider Braised Chicken Thighs Recipe

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4.1 from 59 reviews

This Apple Cider Braised Chicken Thighs recipe features tender, golden-brown chicken cooked in a flavorful apple cider and Dijon mustard braising liquid with caramelized onions and aromatic thyme. The dish is slow-cooked in the oven to develop rich, comforting flavors perfect for serving over mashed potatoes or rice.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs (around 3 pounds)
  • Kosher salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes

Braising Liquid and Aromatics

  • 1/4 cup apple cider vinegar
  • 3 yellow onions, sliced 1/4 inch thick
  • 1 tablespoon whole grain Dijon mustard
  • 4 cloves garlic, finely minced
  • 1 1/2 tablespoons arrowroot starch
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 dried bay leaf
  • 2 tablespoons fresh thyme, plus more for serving

Instructions

  1. Preheat and Season: Preheat your oven to 400°F (200°C) and liberally season the chicken thighs with kosher salt on both sides.
  2. Sear the Chicken: Heat a large braising pan over medium-high heat. Once hot, add olive oil, then place the chicken thighs skin side down. Sear for 10-12 minutes until the skin turns golden brown and crisp. Season the other side with salt, pepper, and red pepper flakes during cooking. Remove chicken from the pan once seared.
  3. Deglaze the Pan: Remove all but 1 tablespoon of oil from the pan and reduce heat to low. Add apple cider vinegar to deglaze, scraping up all brown bits with a wooden spoon for flavor.
  4. Caramelize Onions: Increase heat to medium, add sliced onions, and stir. Cover the pan and cook onions for 15-20 minutes, stirring every 5 minutes until golden brown and caramelized.
  5. Add Flavorings: Stir in Dijon mustard, minced garlic, and arrowroot starch, cooking for 1 more minute to combine and thicken slightly.
  6. Add Liquids and Herbs: Pour in apple cider, chicken broth, dried bay leaf, and fresh thyme. Bring the mixture to a simmer and taste to adjust salt and pepper.
  7. Return Chicken to Pan: Nestle chicken thighs skin side up back into the pan among the onions and braising liquid.
  8. Braise in Oven: Transfer the braising pan uncovered to the oven. Cook for 30 minutes until the chicken is tender and thoroughly cooked. If the chicken skin darkens too quickly, cover the pan with a lid or foil tent.
  9. Serve: Remove from the oven and garnish with additional fresh thyme. Serve the chicken over mashed potatoes or rice to soak up the delicious gravy.

Notes

  • You can substitute arrowroot starch with cornstarch if unavailable.
  • Bone-in chicken thighs provide more flavor and juiciness compared to boneless.
  • Make sure to caramelize the onions properly for a rich depth of flavor.
  • Serve with creamy mashed potatoes or steamed rice to complement the savory braising liquid.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/apple-cider-braised-chicken-thighs-recipe/