Apple Cider Braised Chicken Thighs
These Apple Cider Braised Chicken Thighs are an easy, one-pan dinner that you’ll absolutely love! The chicken skin is crispy, the meat is succulent, and the sauce is the perfect combination of savory with a hint of sweet.
There’s just something about a cozy braised meat served over mashed potatoes that is so perfect for cooler weather or a lazy Sunday dinner. This is a quick and easy dinner recipe that will check all the flavor boxes!
Table of Contents
Apple Cider Braised Chicken Thighs
If you’ve ever made my apple cider braised pork, you know how special the recipe is! But, I’ve gotten a lot of requests asking if the recipe can be made with chicken, so I decided to create a version made with chicken thighs.
You’ve got lots of the same great flavors, including braised shallots, in a much quicker recipe format. Unlike pork, chicken only needs to cook for just over an hour, making this an easier recipe for weeknights.
I love any cozy braised meat over mashed potatoes, and I especially love it if it comes together in less than 3 hours! This recipe is perfect for a dinner party, date night, or just anytime you want a cozy, one-pan dinner.
How to Make Apple Cider Braised Chicken Thighs
I make this recipe in a shallow braiser, which I highly recommend if you don’t have one! It’s great for searing and building flavor and can go directly from the stove into the oven.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- skin-on chicken thighs
- unfiltered apple cider – this is different from apple cider vinegar. do not use vinegar here.
- shallots
- thyme
- dijon
- white wine
- garlic
- chicken stock
- flour
- olive oil
Step-by-Step Photos & Instructions
- Prep the chicken. Pat the chicken very dry and then season all over with salt and pepper. Lay them on a plate or tray, skin-side up and transfer to the fridge uncovered for 4-8 hours.
- Sear the chicken. Heat the oil in a braiser or large oven-safe skillet over medium heat. Once the oil is hot, place the chicken in the skillet skin-side down. Reduce the heat to medium-low and brown the chicken for 8-10 minutes, until the skin is very golden brown. Flip the chicken and cook for 2 minutes, then transfer to a plate. Remove all but 2 tablespoons of fat from the skillet.
- Sear the shallots. Add the butter to the skillet and increase the heat to medium. Once the butter is melted and foamy, add the halved shallots, cut side down, and cook for 3-4 minutes until browned. Transfer the shallots to the plate with the chicken.
- Build the pan sauce. Add the sliced garlic and thyme leaves to the skillet and cook for 1 minute, until fragrant. Sprinkle in the flour and stir well. Cook the flour for 2-3 minutes, stirring constantly, and then stir in the wine. Bring to a gentle simmer and stir in the dijon and apple cider. Bring to a gentle simmer until the sauce thickens. Season to taste with salt and lots of cracked black pepper.
- Braise the chicken. Nestle the chicken, skin-side up, into the sauce along with the shallots. Cover and transfer to the oven. After 30 minutes, remove the lid and continue cooking for another 35 minutes. Check the internal temperature to ensure that it’s reached at least 165 F.
- Serve. Remove the skillet from the oven and let the chicken rest for 10 minutes. Garnish with more thyme leaves and serve over mashed potatoes, rice, or buttered noodles.
Serving Suggestions
To me, braised meats are begging to be served over mashed potatoes, but apple cider braised chicken thighs would also be great over rice, noodles, or orzo. Some of my favorite recipes to serve on the side are:
Storage Instructions
Store leftover apple cider braised chicken thighs and any leftover pan sauce in an airtight container in the fridge for up to 5 days.
Freeze the chicken for up to 3 months, and thaw it in the fridge overnight, before reheating, when you’re ready to serve.
Apple Cider Braised Chicken thighs are the cozy, one-pan meal that you need in your life! This recipe comes together quickly and is so comforting. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More One-Pan Recipes to Try
Colcannon Shepherd’s Pie
Dutch Oven Roast Chicken
Creamy Tarragon Chicken Thighs
Italian Wedding Soup
Ricotta Meatballs
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Apple Cider Braised Chicken Thighs
Ingredients
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs
- 1 tablespoons unsalted butter
- 4 medium shallots, peeled and halved lengthwise
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon dijon mustard
- 2 cups fresh apple cider*
- kosher salt and freshly cracked black pepper
Instructions
- Preheat an oven to 350 F.
- Prep the chicken. Pat the chicken very dry and then season all over with salt and pepper. Lay them on a plate or tray, skin-side up and transfer to the fridge uncovered for 4-8 hours.
- Sear the chicken. Heat the oil in a braiser or large oven-safe skillet over medium heat. Once the oil is hot, place the chicken in the skillet skin-side down. Reduce the heat to medium-low and brown the chicken for 8-10 minutes, until the skin is very golden brown. Flip the chicken and cook for 2 minutes, then transfer to a plate. Remove all but 1 tablespoon of fat from the skillet.
- Sear the shallots. Add the butter to the skillet and increase the heat to medium. Once the butter is melted and foamy, add the halved shallots, cut side down, and cook for 3-4 minutes until browned. Transfer the shallots to the plate with the chicken.
- Build the pan sauce. Add the sliced garlic and thyme leaves to the skillet and cook for 1 minute, until fragrant. Sprinkle in the flour and stir well. Cook the flour for 2-3 minutes, stirring constantly, and then stir in the wine. Bring to a gentle simmer and stir in the dijon and apple cider. Bring to a gentle simmer until the sauce thickens. Season to taste with salt and lots of cracked black pepper.
- Braise the chicken. Nestle the chicken, skin-side up, into the sauce along with the shallots. Cover and transfer to the oven. After 30 minutes, remove the lid and continue cooking for another 35 minutes. Check the internal temperature to ensure that it’s reached at least 165 F.
- Serve. Remove the skillet from the oven and let the chicken rest for 10 minutes. Garnish with more thyme leaves and serve over mashed potatoes, rice, or buttered noodles.
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