Description
Apple Cider Braised Chicken Thighs feature juicy, tender chicken cooked in a savory and slightly sweet apple cider braising liquid with caramelized onions. This one-pan dish combines bold flavors and a delightful caramelized texture, perfect for a comforting weeknight dinner.
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
- Preheat and Season: Preheat oven to 400°F (200°C). Season the chicken thighs liberally with kosher salt on all sides to enhance flavor.
- Sear Chicken: Heat a large braising pan over medium-high heat. Add olive oil and, once hot, place chicken thighs skin side down. Sear for 10-12 minutes until the skin is golden brown and crisp. While searing, season the other side with salt, pepper, and red pepper flakes. Remove chicken from pan and set aside.
- Deglaze Pan: Remove all but 1 tablespoon of oil from the pan, reduce heat to low. Add apple cider vinegar to deglaze, scraping up any browned bits with a wooden spoon for flavor.
- Caramelize Onions: Increase heat to medium and add sliced onions. Stir well and cover the pan. Cook onions for 15-20 minutes, stirring every 5 minutes until golden brown and caramelized.
- Add Mustard, Garlic, and Arrowroot: Stir in dijon mustard, finely minced garlic, and arrowroot starch. Cook for 1 minute to combine flavors and slightly thicken the mixture.
- Add Liquids and Herbs: Pour in apple cider and low-sodium chicken broth. Add dried bay leaf and fresh thyme. Bring the liquid to a gentle simmer, taste, and adjust salt and pepper accordingly.
- Return Chicken: Nestle the chicken thighs back into the pan, skin side up, ensuring they are partially submerged in the braising liquid.
- Braise in Oven: Transfer the braising pan to the preheated oven uncovered. Cook for 30 minutes or until chicken is fully cooked and tender. If chicken browns too quickly, cover with a lid or tent foil.
- Garnish and Serve: Remove from oven. Discard bay leaf. Garnish with fresh thyme. Serve the chicken thighs with caramelized onions and braising liquid, ideally over mashed potatoes or rice to soak up the flavorful gravy.
Notes
- Bone-in chicken thighs provide the best flavor and moisture retention for braising.
- Arrowroot starch is used as a thickener; cornstarch can be a substitute if unavailable.
- Deglazing the pan with apple cider vinegar enhances the depth of flavor by incorporating browned bits.
- If you don’t have a braising pan, a deep oven-safe skillet or Dutch oven works well.
- Adjust red pepper flakes according to your preferred spice level.
- Serve over mashed potatoes, polenta, or rice for a complete meal.
