Can I use apple juice instead of apple cider for this recipe?

While you can use apple juice, apple cider is highly recommended for its depth of flavor and unfiltered texture. Apple juice is often sweeter and thinner, so if you use it, you might want to add a teaspoon of apple cider vinegar to balance the sweetness.

What is the best way to store leftover apple cider braised chicken thighs?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully on the stove over low heat, which helps maintain the moisture of the chicken.

Can I make this recipe with chicken breasts instead of thighs?

Yes, you can use chicken breasts, but keep in mind they cook faster and can dry out more easily. Reduce the braising time to 15-20 minutes and ensure they reach an internal temperature of 165u00b0F.

apple cider braised chicken thighs: 7 Reasons This Recipe is Best

Description

A comforting, one-pan autumn meal featuring tender bone-in chicken thighs braised in a savory-sweet apple cider reduction with sliced apples and fresh herbs.

Ingredients

Scale

4-6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 large yellow onion, sliced
2 cloves garlic, minced
2 medium apples (Honeycrisp or Gala), sliced
1 cup fresh apple cider
1/2 cup chicken broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and black pepper to taste

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Instructions

Step 1: Season the chicken thighs generously with salt and black pepper on both sides.
Step 2: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Step 3: Place chicken thighs skin-side down in the pan and sear for 7-8 minutes until the skin is golden brown and crispy. Flip and sear for another 2 minutes, then remove from the pan and set aside.
Step 4: In the same pan, add the sliced onions and cook for 3-4 minutes until translucent. Add the garlic and apple slices, sautéing for another 2 minutes.
Step 5: Pour in the apple cider and chicken broth, using a wooden spoon to scrape the browned bits from the bottom of the pan.
Step 6: Nestled the chicken thighs back into the pan, ensuring the skin remains above the liquid level. Add the rosemary and thyme sprigs.
Step 7: Reduce heat to low, cover partially, and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8: Remove the herb sprigs and serve the chicken with the apples and plenty of the cider sauce.

Notes

For a thicker sauce, remove the chicken at the end and boil the liquid for 5 minutes to reduce it further. You can also swap the rosemary for sage for a different herbal profile.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Chicken
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 445 kcal
Sugar: 14g
Sodium: 580mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg