Cider-Braised Chicken Thighs with Apples & Onions
Crisp-skinned chicken thighs braised in apple cider with sweet onions, apple wedges, mustard and thyme — one skillet, weeknight friendly.
Why this recipe works
Fresh-pressed apple cider shows up in farm stands in late September. Reduced with the pan drippings, it turns into a glossy sweet-tart sauce, while starting the thighs skin-side down in a cold-ish pan renders the fat and keeps the skin crisp above the liquid.
Method
- Season. Pat the chicken dry and season all over with salt and pepper. Heat the oven to 400°F.
- Brown the chicken. Heat the oil in a large ovenproof skillet over medium. Add the thighs skin-side down and cook undisturbed 10–12 minutes until the skin is deep golden and crisp. Flip for 2 minutes, then move to a plate. Pour off all but 2 tbsp fat.
- Cook the onions and apples. Add the onions to the skillet and cook 6 minutes until soft and browned. Add the apple wedges and garlic for 2 minutes.
- Build the braise. Pour in the cider, stock, mustard and vinegar, scraping up the browned bits. Add the thyme and bring to a simmer.
- Braise in the oven. Nestle the chicken back in, skin-side up and above the liquid. Roast uncovered 20–25 minutes until the thighs reach 175°F.
- Finish the sauce. Move the chicken to a platter. Simmer the sauce on the stovetop 3–4 minutes to thicken slightly, then swirl in the butter. Spoon the apples, onions and sauce around the chicken and scatter with parsley.
Tips & swaps
- Serve with mashed potatoes, polenta or crusty bread for the sauce.
- Hard cider makes a drier, more savory sauce.
- Boneless thighs work — reduce oven time to 12–15 minutes.
Nutrition per serving
| Calories | 560 |
| Fat | 32g |
| Carbohydrates | 24g |
| Protein | 42g |
| Fiber | 3g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Keeps 4 days in the fridge. Reheat covered at 350°F.
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