Apple Cider Braised Chicken Thighs

Tender chicken thighs braised in apple cider with onion, apple, thyme, and Dijon, then finished with a reduced pan sauce in one skillet.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 medium yellow onion
• 1 medium apple
• 1 cup apple cider
• 6 sprigs fresh thyme
• 1 tbsp dijon mustard
• 1 tbsp unsalted butter

Cooking instructions

1. Pat the chicken thighs dry, then season both sides with the salt and pepper. (about 3 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken skin-side down, if skin-on, for 5 to 7 minutes until deeply browned. Flip and sear for 2 minutes, then transfer to a plate. (about 9 min) — Medium-high heat
3. Add the onion and apple to the skillet. Sauté for 3 to 4 minutes until the onion begins to soften. (about 4 min) — Medium heat
4. Pour in the apple cider and scrape up the browned bits. Stir in the Dijon mustard and add the thyme sprigs. (about 2 min) — Medium heat
5. Return the chicken to the skillet. Cover and simmer for 25 to 30 minutes, turning once, until the thickest piece reaches 165°F. (about 28 min) — Gentle simmer
6. Transfer the chicken to a plate and remove the thyme sprigs. Simmer the uncovered cider mixture for 3 to 5 minutes until slightly thickened, then stir in the butter. (about 5 min) — Medium heat
7. Spoon the reduced cider sauce over the chicken and serve hot. (about 1 min)