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.
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Servings: 4 servings
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
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