Apple Cider Braised Chicken Thighs
This delicious apple cider chicken is braised with apples and onions. The perfect recipe for fall!
Ingredients
Step 1- Sear the Chicken:
- 2 tablespoons avocado oil, divided
- 4 chicken thighs, bone-in, skin-on
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Step 2- Braising:
- 2 medium apples, Gala or Honeycrisp, cut into ¼ inch slices
- 1 red onion, thinly sliced, or yellow onion
- 1.5 teaspoons Herbs de Provence, seasoning blend
- 2 garlic cloves, minced
- ½ cup apple cider
- ⅓ cup chicken stock, low sodium, or chicken broth
- ¼ cup dry white wine, or white cooking wine
Optional Garnish:
- fresh herbs, like fresh parsley, fresh rosemary or thyme leaves
Instructions
- Pat chicken thighs dry with a paper towel.
- Season chicken thighs with salt, pepper, garlic powder and onion powder. Rub into the skin.
- Sear the chicken: In a large, hot skillet or cast-iron pan, add 1 tablespoon or the avocado oil or vegetable oil. Place chicken thighs skin side down and sear on medium high heat until skin becomes golden brown. Sear on for about 7 minutes on the skin side, and 5 minutes on the fleshy back side. This step is to give the chicken a golden brown, crispy crust and start the cooking process.
- Lower heat to medium. Remove seared chicken thighs and allow them to rest on a plate. Leave chicken juices in the pan. Add remaining 1 tablespoon avocado oil and allow to heat.
- Sauté apples and onions: Add apples, onion slices and herb blend to the pan. Sauté for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken. Right before adding the liquids, add minced garlic and quickly sauté for 30 seconds.
- Braise: Pour chicken stock, cider and wine into the pan, stir well to combine.
- Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes, covered.
- Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit in the thickest part of the chicken thigh.
- Serve warm.
Notes
Oil substitute: 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 or olive oil but please know the butter may start to brown and smoke at some point.
How to tell if your chicken thighs are done: 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 meat 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.
Homemade Herbs de Provence Seasoning Mix:
This recipe calls for Herbs de Provence. If you don't have this pre-made blend in your pantry, make your own with:- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried tarragon
- ¼ teaspoon dried summer savory (or additional thyme as a substitute)
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon dried oregano
- ⅛ teaspoon crushed bay leaves
Serving: 1, Calories: 408kcal, Carbohydrates: 21g, Protein: 20g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 193mg, Potassium: 452mg, Fiber: 3g, Sugar: 14g, Vitamin A: 153IU, Vitamin C: 7mg, Calcium: 37mg, Iron: 2mg
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