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Homemade Apple Cider Braised Chicken Thighs recipe photo
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Apple Cider Braised Chicken Thighs

These Apple Cider Braised Chicken Thighs are tender, crispy, and bursting with sweet and savory flavors for an easy, comforting meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Braised, Chicken, Comforting, Easy, One-Pot
Servings: 4 servings

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil extra virgin
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 tablespoon rosemary chopped
  • 1 cup apple cider pure, unfiltered
  • 1 cup chicken broth good quality
  • to taste salt and pepper

Instructions

  • Pat your chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  • Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the chicken thighs skin side down and sear for 5-7 minutes until golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
  • In the same pot, add the sliced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  • Add fresh thyme sprigs and chopped rosemary. Pour in 1 cup apple cider and 1 cup chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Return the chicken thighs to the pot, skin side up. Bring the liquid to a gentle simmer, cover with a lid, reduce heat to low, and braise for 35-40 minutes until tender and cooked through.
  • Remove the chicken from the pot and set aside. Increase heat to medium-high and let the braising liquid reduce for about 5 minutes to thicken. Adjust seasoning with salt and pepper. Pour the sauce over the chicken and garnish with extra thyme if desired.

Equipment

  • Large Dutch Oven or Heavy-Bottomed Skillet
  • Tongs
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Oven mitts

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and texture.
  • Pure, unfiltered apple cider is essential to balance sweetness and acidity.
  • Let the braising liquid reduce to concentrate flavors and thicken the sauce.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 2 months.
  • For a lighter version, remove chicken skin before searing and use low-sodium broth.