Description
These Apple Cider Braised Chicken Thighs are going to be your new favorite weeknight recipe. The juicy chicken is cooked in a savory but slightly sweet braising liquid with caramelized onions. The result is perfectly tender chicken that comes together in just one pan!
Ingredients
Scale
- 1 tablespoon olive oil
- 8 bone-in chicken thighs (around 3 pounds)
- kosher salt and pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup apple cider vinegar
- 3 yellow onions, sliced 1/4 inch thick
- 1 tablespoon whole grain dijon mustard
- 4 cloves garlic, finely minced
- 1 1/2 tablespoons arrowroot starch
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 dried bay leaf
- 2 tablespoons fresh thyme, plus more serving
Instructions
- Preheat oven to 400 degrees and season the chicken thighs liberally with kosher salt.
- Heat a large braising pan over medium-high heat. Once hot, add the olive oil.
- Next, add the chicken thighs, skin side down. Sear for 10-12 minutes until the skin is golden brown and crisp. While the chicken thighs are browning, season the other side with salt, pepper, and red pepper flakes. After searing, remove the chicken thighs from the pan.
- Remove all but 1 tablespoon of the oil from the pan and lower the heat to low. Next, apple cider vinegar to deglaze the pan. Use a wooden spoon to scrap up any brown bits.
- Bring the heat back up to medium heat and add the sliced onions to the pan and stir. Cover the pan and let the onions cook for 15-20 minutes, stirring every 5 minutes or so until the onions are golden brown.
- Once the onions are caramelized add the dijon mustard, garlic, and arrowroot starch and cook for another minute.
- Next, stir in the apple cider, chicken stock, dried bay leaf, and thyme. Bring the braising liquid to a simmer and then taste. Adjust the level of salt and pepper as needed.
- Add the chicken thighs back to the pan, skin side up, nestling them in the onions and braising liquid.
- Transfer the pan to the oven and let cook, uncovered, for 30 minutes at 400 degrees until the chicken is tender and fully cooked through. If the chicken begins to brown too much, cover the braising pan with a lid or tent it with foil.
- Remove from the oven and garnish with fresh thyme before serving over mashed potatoes or rice to soak up the gravy.
