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Yield: 4 servings

Apple Cider Braised Chicken Thighs

Prep Time 15 minutes
Total Time 15 minutes

Juicy chicken thighs browned and simmered in a savoury cider sauce made with lightly caramelized onions, mushrooms and thyme.

Ingredients

Chicken

  • 1 1/2 pounds bone-in and skin on chicken thighs (680 g/ about 8 thighs)
  • salt and pepper

Sauce

  • 2 tablespoon avocado oil, divided (30 ml)
  • 8 oz white or brown (cremini) mushrooms, sliced
  • 2 onions, thinly sliced
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 cup hard apple cider, divided (240 ml)
  • 1 cup chicken stock (240 ml)
Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

  1. Warm a large pan or skillet (with a fitted lid) over a medium heat. When the pan is hot, add just enough oil to coat the bottom of the pan (about a tablespoon).
  2. Sprinkle both sides of the chickens generously with salt and pepper. Add the chicken, skin-side down. Leave space in between each thigh. Sear the chicken, about 7 minutes until golden brown. Then flip and sear the other side about 5 minutes then remove from the skillet/pan and set aside. (Chicken doesn't need to be fully cooked yet.) Use a paper towel to wipe the black and browned bits off the pan.
  3. Add another tablespoon of oil to the skillet along with the sliced mushrooms. Cook about 5 minutes over a medium-high heat until they start to brown and caramelise.
  4. Add another tablespoon of oil and sliced onions and thyme to the pan. Cook another 3-5 minutes to soften the onions.
  5. Add 1/2 cup (120 ml) cider to the pan. Turn the heat up high. Bring to a simmer, then let the liquids continue to simmer another 2-3 minutes to thicken slightly and reduce
  6. Stir in the remaining 1/2 cup cider along with the chicken stock. Add the chicken back to the pan. Cover with the fitted lid and cook over a medium heat for about 15 minutes or at least until the chicken is cook through. Remove the lid and continue to cook another 5 minutes.
  7. Taste and season with more salt and pepper as needed and serve.

Notes

  • Optional: Thicken then sauce with flour to make a gravy-like sauce. After simmering the chicken in the liquids for about 15 minutes, scoop out a couple spoonfuls of the sauce and transfer to a small bowl or cup. Add 1-2 teaspoons of gluten free all purpose flour and whisk until no lumps remain then add back to the pan. With the sauce simmering, mix in the flour mixture and simmer a minute or two until it thickens up.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© A Saucy Kitchen, Sarah Nevins
Course: Mains Cuisine: American