Braised Apple Cider Chicken Thighs Recipe
Braised Apple Cider Chicken Thighs Recipe: A Cozy One-Pan Delight
There’s something magical about the aroma of apples, onions, and herbs simmering gently on a crisp evening. And when it hugs tender, juicy chicken thighs in a warm cider bath? Oh honey, you're in for a hug in a bowl. This Braised Apple Cider Chicken Thighs recipe is the kind of comforting dish that brings everyone to the table — fast. It’s quick, flavorful, and uses simple ingredients already in your pantry. Whether you’re new to cooking or just craving something different, this one’s a keeper.
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Ingredients for Braised Apple Cider Chicken Thighs Recipe
- 1.50 Nos Bone-in, skin-on chicken thighs
- 1/2 Tbsp Olive Oil/Vegetable Oil:
- As required Salt and freshly ground black pepper
- 1/4 Nos Onion, Thinly Sliced
- 1/2 Nos Apples, sliced
- 1 Nos Garlic cloves, minced
- 1/4 Cup Apple cider not vinegar
- 0.13 Cup - chicken broth
- 1/4 Tsp Dijon Mustard
- 1 Nos Sprigs fresh thyme
- dash Cayenne powder
Directions: Braised Apple Cider Chicken Thighs Recipe
How to Cook Braised Apple Cider Chicken Thighs
- STEP 1.Season thighs with salt and pepper. Heat oil in a deep skillet or Dutch oven. Sear the chicken skin-side down until golden and crispy — about 5-6 minutes. Flip and cook 2 more minutes. Remove and set aside.
- STEP 1.In the same pan, add sliced onion and apples. Sauté for 3-4 minutes until soft. Stir in garlic and cook another minute.
- STEP 2.Pour in apple cider to deglaze the pan. Scrape up those flavorful brown bits. Stir in chicken broth and mustard. Add thyme.
- STEP 3.Nestle the chicken back in, skin-side up. Bring to a simmer, cover, and let it braise on low for 25-30 minutes. Uncover the last 5 mins for a slightly thicker sauce.
- STEP 4.Spoon over mashed potatoes, rice, or anything starchy and comforting. Garnish with extra thyme if you’re feeling fancy.
Frequently asked questions
How can I store leftover apple cider chicken and keep it fresh?
Store it in an airtight container in the fridge for up to 3 days. For best results, reheat it slowly on the stove. The flavors deepen overnight — even better the next day. Add a splash of broth while reheating to keep it moist. This is one of those easy recipes you’ll love batch cooking.
Can I make this recipe dairy-free or gluten-free?
Absolutely! This dish is naturally dairy-free. To make it gluten-free, just ensure your mustard and broth are certified gluten-free. Want to bulk it up? Serve with roasted sweet potatoes or a warm quinoa salad for a healthy meal that hits all the right notes.
My sauce is too thin. What can I do?
Let it simmer uncovered for 5-10 minutes more to thicken. Or, mix 1 tsp cornstarch with 2 tbsp water and stir it in. Boom — you’ve got a rich, glossy cider glaze. That’s your golden trick for fixing consistency in any chicken thighs recipe.
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Current Totals
- Fat8g
- Protein4g
- Carbs5g
- Fiber< 1g
MacroNutrients
- Carbs5g
- Protein4g
- Fiber< 1g
Fats
- Fat8g
Vitamins & Minerals
- Calcium6mg
- Iron< 1mg
- Vitamin A31mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B94mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium6mg
- Manganese< 1mg
- Phosphorus29mg
- Selenium4mcg
- Zinc< 1mg