Apple Cider Braised Chicken Thighs
Tender chicken thighs braised in apple cider with aromatic herbs create a cozy, fall-inspired dish perfect for weeknight dinners or special gatherings.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken thighs fat trimmed
- 1 tbsp oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup apple cider
- 1 cup chicken broth
- 1 tbsp flour or corn starch
- 1 apple cut into wedges
Instructions
- Preheat the oven to 425°F. Season chicken thighs with thyme, sage, salt and black pepper. Heat one tablespoon of oil in a large oven safe skillet over medium heat.
- Add the chicken and sear for 5-7 minutes, flip and sear for another 5 minutes. Remove the chicken from the pan and set aside. The chicken does not need to be cooked all the way through as it will finish cooking in the oven.
- Add butter and sliced onion to the pan. Sauté the onions, stirring everyone 1-2 minutes, until the onions soft and caramelized. This will take 15-20 minutes. If the onions start to dry out or start to burn, add a splash of chicken broth or white wine.
- Add the garlic and sauté for one minute. Add the apple cider and chicken broth and bring to a simmer.
- Create a slurry by whisking together corn starch and two tablespoons of water until smooth. Whisk the slurry into the sauce. Stir sauce until thickened.
- Add the chicken back into the pan along with the apple slices. Transfer the pan to preheated oven and bake for 15 minutes, or until the apples are tender and the chicken reaches an internal temperature of 185°F.