Cider Braised Chicken with Apples

Cider braising has long been a favorite autumn technique in American farmhouse kitchens, where orchard fruit meets savory stews. Bone-in chicken thighs simmer with crisp apples and fragrant herbs in a tangy cider-Dijon bath until fall-apart tender.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 24g carbs
• 26g fat
• 3g fiber

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Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 3 medium crisp apples
• 1 large yellow onion
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 5 garlic cloves
• 1.5 cups apple cider
• 0.5 cup chicken broth
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken thighs very dry and season both sides generously with salt and pepper.
2. 2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. 3Place the thighs skin-side down and sear without moving for 6 to 8 minutes until the skin is deep golden and crisp.
4. 4Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
5. 5Lower the heat to medium, add the sliced onion, and cook 4 minutes until translucent and lightly browned.
6. 6Add the smashed garlic and cook 30 seconds until fragrant, then stir in the Dijon mustard.
7. 7Pour in the apple cider and chicken broth, scraping up every browned bit from the bottom of the pot.
8. 8Return the chicken to the pot skin-side up, nestle in the rosemary and thyme sprigs, and bring to a gentle simmer.
9. 9Cover and braise in a 350°F oven for 25 minutes.
10. 10Core and cut the apples into thick wedges, then nestle them the chicken.
11. 11Return uncovered to the oven for 15 more minutes until the chicken is 175°F and the apples are tender but still hold shape.
12. 12Transfer chicken and apples to a platter, swirl the butter into the remaining cider sauce, spoon over everything, and finish with parsley.