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    Home » Lunch & Dinner

    Apple Cider Braised Chicken Thighs

    Published: Nov 22, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    Apple cider braised chicken thighs are so delicious and come together all in one pot, making them a great easy weeknight fall meal. Perfectly crispy skin, tender potatoes, and a ton of onions all simmered and baked in apple cider and wine. So, so yummy.

    Apple Cider Braised Chicken Thighs in black Staub Braiser.

    A FEW KEY INGREDIENT NOTES FOR BRAISED CHICKEN THIGHS:

    • Chicken: For this recipe I prefer bone-in skin-on chicken thighs. These will be the most moist after being seared and baked, and retain that delicious flavor. You could absolutely do boneless if you prefer.
    • Potatoes: Yukon gold baby potatoes are ideal because of their buttery texture. Other baby potato varieties will likely be fine to substitute.
    • Apple cider: Apple cider is certainly not hard to come by this time of year. Just make sure that it's not sparkling apple cider.
    • White wine: You'll want to use a dry white wine. I recommend buying one that you will also enjoy drinking because you'll have a decent amount left in the bottle!
    • Dijon mustard: This ingredient gives adds delicious depth of flavor to the sauce. I wouldn't recommend skipping it, but if you really don't like mustard, you could.
    • Thyme: Fresh is best but if you need/want to sub for dried do so by using ½ tsp.

    KITCHEN TOOLS YOU'LL NEED:

    • Braiser or heavy-bottom stovetop to oven pot (at least 3.5QT)
    • Cutting board
    • Chef's knife
    • Measuring cups & spoons
    • Wood spoon
    • Tongs
    • Apple Cider Braised Chicken Thighs Close Up
    • Apple Cider Braised Chicken Thighs Close Up

    HOW TO MAKE APPLE CIDER BRAISED CHICKEN THIGHS:

    Apple cider braised chicken is a dish loaded with so much flavor that takes only a few easy steps to make.

    1. Step 1: Prep. Clean your chicken as needed, season both sides with a sprinkle of salt and pepper. Chop your onions, potatoes, and garlic.
    2. Step 2: Brown. On medium-high heat, melt olive oil and sear both sides of the chicken thighs until golden brown, about 5 minutes on each side.
    3. Step 3: Sauté. Lower the heat to medium and sauté the onions and garlic about 5 minutes.
    4. Step 4: Deglaze & reduce. Pour the white wine in and deglaze the pan, allow to simmer for about 5 minutes. Then mix in the apple cider and dijon mustard. Bring to a simmer and allow to reduce for about 5-8 minutes.
    5. Step 5: Add in the baby potatoes & sprinkle with salt, pepper and the thyme. Layer the chicken on top and bake uncovered at 400℉ for 30-35 minutes until the potatoes are fork-tender.

    WHAT IS BRAISED CHICKEN?

    Braised chicken is a two-step cooking process that begins with a sear to get it golden brown, followed by a slower bake in a liquid/broth. This cooking method enables both a crispy skin and delicious, moist chicken infused with the flavors of the liquid.

    OTHER EASY DELICIOUS FALL DINNER RECIPES:

    • Sweet Potato Quinoa Burgers
    • Roasted Butternut Squash Mac & Cheese
    • Spinach, Pesto & Cheese Stuffed Shells
    • Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
    • Apple Cider Braised Chicken Thighs Prepared
    • Apple Cider Braised Chicken Thighs Being Served
    • Apple Cider Braised Chicken Thighs In a Bowl
    Apple Cider Braised Chicken Thighs
    Print Recipe Pin Recipe

    Apple Cider Braised Chicken Thighs

    Apple cider braised chicken thighs are so delicious and come together all in one pot, making them a great easy weeknight fall meal. Chicken thighs with perfectly crisp skin, tender potatoes, and a ton of onions all simmered and baked in apple cider and wine.
    5 from 1 vote
    Prep time: 15 mins
    Cook time: 1 hr
    Total time: 1 hr 15 mins
    Yield: 4 servings
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    INGREDIENTS 

    • 4 bone-in skin-on chicken thighs
    • 1 lb yukon gold baby potatoes quartered
    • 1 medium yellow onion thinly sliced
    • 4 garlic cloves roughly chopped
    • ¾ cup apple cider
    • ½ cup dry white wine
    • 2 tablespoon dijon mustard
    • 1 teaspoon fresh thyme

    INSTRUCTIONS

    • Preheat your oven to 400℉.
    • Clean and pat your chicken thighs dry. Sprinkle both sides with salt and pepper.
    • Heat 1 tablespoon olive oil on medium-high heat. Sear both sides of the chicken thighs, about 5 minutes on each side. Remove them from the pan and set aside.
    • Reduce the heat to medium and sauté the onion and garlic for 5 minutes until the onions loosen up and it's all very fragrant.
    • Deglaze the pan with the white wine. Simmer for 5 minutes, then mix in the apple cider and mustard. Simmer to reduce for 5-8 minutes.
    • Mix in the baby potatoes and sprinkle with 1 teaspoon salt, ½ teaspoon pepper, and the fresh thyme. Place the chicken thighs (and any juices that may have released while they were sitting) back in the pan nestled in with the potatoes. 
    • Bake uncovered for 30-35 minutes until the potatoes are fork-tender. 

    NUTRITION ESTIMATE PER SERVING

    Calories: 470kcal | Carbohydrates: 30g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 208mg | Potassium: 905mg | Fiber: 3g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 2mg
    Course: Main Course
    Cuisine: American
    Keyword: Chicken
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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