Apple Cider Braised Chicken Thighs, seasoned and seared, then finished with an apple cider and onion glaze! A simple, one skillet fall recipe!
I think like a lot of people, this year has just not been my year. 2020 has flipped everything on its head! School was cancelled, and I went from working from home alone on a growing business, to working from home on a growing business while homeschooling my son, feeding my family three meals a day and sharing an "office" with my husband. We've made it through, but I'd be lying if I said it's been easy. Fall weather coming in has been a welcome distraction for us, and being able to make delicious fall recipes like these Apple Cider Braised Chicken Thighs is a super welcome change!
"It is SO delicious and I made a double batch!"- Aimee, Blog Reader
This Apple Cider Braised Chicken Thighs recipe is a super simple fall recipe that only uses one skillet! The most important part of the recipe is the sear. This will give you a nice, golden skin and helps lock the moisture into the chicken thighs.
"Ok wow... that's a winner dish! So flavorful!"- Susan, blog reader
Once you've seared the chicken thighs, you will use the same skillet to begin cooking the apples and onions. Using the same skillet will let you scrape up the juicy bits of chicken leftover, and make sure those bits of flavor are kept in the dish.
Apple cider is added to the skillet, and along with the sautéed apples and onions, it reduces to form a delicious saucy gravy! I think the apple cider is the perfect thing to finish simmering the chicken with, and add even MORE flavor!
With the cooked apples and onions, I feel like this is a complete meal. But, it would be delicious served over something mashed and creamy. Think mashed potatoes, mashed sweet potatoes or creamy polenta!
If looking for the perfect side dish, I would pair this Apple Cider Braised Chicken Thighs recipe with either these Instant Pot Mashed Potatoes or these easy Caramelized Onion and Bacon Mashed Potatoes!
- 4 bone-in, skin on chicken thighs
- pinch of salt
- pinch of pepper
- 2 tbsp avocado or vegetable oil*
- 1 tbsp butter
- 2 medium apples, gala or honeycrisp, cut into ¼ inch slices
- 1 small red onion, thinly sliced
- 1.5 tsp Herbs de Provence
- ⅓ cup chicken stock
- ½ cup apple cider
- ¼ cup white wine
1. Pat chicken thighs dry with paper towels.
2. Sprinkle both sides of chicken thighs with salt and pepper, and pat into the skin.
3. In a large, hot skillet, add 2 tbsp avocado oil or vegetable oil. Add chicken skin-side down and sear on medium-high heat until skin becomes golden brown. Sear on each side for about 7 minutes on the skin side, and 5 minutes on the flesh side.
4. Lower heat to medium. Add remaining 1 tbsp butter, apples, onion slices and herbs to the pan. Cook for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken.
5. Pour chicken stock, cider and wine into the pan, stir well to combine.
6. Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes. Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
7. Serve warm.
*Since you will be searing the chicken for up to 12 minutes, I recommend using a cooking oil with a high smoke point, like avocado oil. You can use butter, but please know the butter may start to brown and smoke at some point.
Cooking chicken thighs can be frustrating, because even when they're done, the meat can be a bit pink. I recommend using an instant read thermometer to figure out when the chicken thighs are done. If you don't have one, cut into the thigh. If the juices run clear, it is done.