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Apple Cider Braised Chicken Thighs Recipe

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This Apple Cider Braised Chicken Thighs recipe features tender, juicy chicken thighs seared to a crispy golden-brown skin then slow-cooked in a flavorful braising liquid of apple cider, apple cider vinegar, caramelized onions, and fresh thyme. The dish is finished in the oven, producing a rich, comforting meal perfect for serving over mashed potatoes or rice to soak up the delicious gravy.

Ingredients

Chicken and Seasoning

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs (around 3 pounds)
  • Kosher salt and pepper
  • 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

  1. Preheat and Season: Preheat the oven to 400°F (200°C). Liberally season the chicken thighs with kosher salt on all sides to enhance flavor and help develop a crispy skin during searing.
  2. Heat Oil in Braising Pan: Place a large braising pan over medium-high heat. Once hot, add the olive oil and allow it to warm up, ensuring a good sear on the chicken.
  3. Sear Chicken Thighs: Add the chicken thighs skin side down to the hot pan. Sear for 10-12 minutes until the skin becomes golden brown and crisp. While searing, season the unseared side of the chicken with salt, pepper, and red pepper flakes. Remove the chicken from the pan once seared.
  4. Deglaze Pan: Remove excess oil from the pan, leaving about 1 tablespoon. Lower the heat to low, then add the apple cider vinegar to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pan to incorporate flavor into the sauce.
  5. Caramelize Onions: Increase heat to medium and add the sliced onions to the pan. Stir to coat them in the deglazed mixture. Cover the pan and cook for 15-20 minutes, stirring every 5 minutes, until the onions become golden brown and caramelized.
  6. Add Mustard, Garlic, and Arrowroot: Stir in the whole grain Dijon mustard, minced garlic, and arrowroot starch. Cook for an additional minute to blend and thicken the flavors.
  7. Add Liquids and Herbs: Pour in the apple cider and low-sodium chicken broth. Add the dried bay leaf and fresh thyme. Bring the braising liquid to a simmer, taste, and adjust seasoning with salt and pepper as needed.
  8. Return Chicken to Pan: Nestle the seared chicken thighs back into the pan, skin side up, arranging them among the caramelized onions and braising liquid.
  9. Oven Braising: Transfer the pan to the preheated oven uncovered and cook for 30 minutes at 400°F (200°C) until the chicken is tender and fully cooked through. If the chicken skin begins to darken too much, cover the pan with a lid or tent loosely with foil to prevent burning.
  10. Serve: Remove the pan from the oven. Garnish with additional fresh thyme leaves before serving. This dish pairs beautifully with mashed potatoes or rice to soak up the flavorful gravy.

Notes

  • To ensure crispy skin, do not move the chicken during the initial searing stage.
  • If you don’t have arrowroot starch, cornstarch can be used as a substitute to thicken the sauce.
  • The apple cider vinegar adds brightness and balances the sweetness of the caramelized onions and apple cider.
  • For a spicier dish, increase the red pepper flakes slightly according to taste.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the oven.

Find it online: https://recipethrive.com/apple-cider-braised-chicken-thighs-recipe/