Cider-Braised Chicken Thighs with Caramelized Apples

Mains, Recipes, Sunday Supper

Cider-Braised Chicken Thighs with Caramelized Apples

Braising is a cooking technique that uses moist heat in a covered pot with cooking liquid. You will often see a recipe calling for you to ‘‘deglaze the pan and scrape up all the browned bits.’’ Don’t skip this important step. The bits contain a lot of flavor that you want to incorporate into the sauce.


Cider-Braised Chicken Thighs with Caramelized Apples


6 bone-in, skin-on chicken thighs, about 2 1/2 lb. (1.25 kg) total

Kosher salt and freshly ground pepper

1 Tbs. olive oil

3 large shallots, sliced

2 garlic cloves, minced

1 1/2 Tbs. chopped fresh rosemary leaves

1 cup (8 fl. oz./250 ml) apple cider

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

2 Tbs. cider vinegar

2 1/2 Tbs. unsalted butter

2 Granny Smith apples, peeled, cored and cut into slices 1/2 inch (12 mm) thick


Season the chicken all over with salt and pepper.


In a heavy fry pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer the chicken to a plate. Do not wipe the pan clean and keep it over medium-high heat.


Add the shallots to the pan and cook, stirring once or twice, until translucent, about 3 minutes. Add the garlic and rosemary and cook just until soft and fragrant, about 1 minute. Stir in the apple cider, broth and vinegar, scraping up any browned bits on the bottom of the pan. Bring to a boil. Reduce the heat to medium-low. Return the chicken to the pan, skin side up, and nestle it in the sauce. Cover and simmer
until the chicken is opaque throughout (no pink should show when you cut in next to a bone, and the chicken juices should run clear), 25 to 30 minutes.


Using tongs, transfer the chicken to a serving platter and cover with aluminum foil. Raise the heat to high and cook the sauce until nicely thickened, about 10 minutes. Add 1/2 Tbs. of the butter and stir until
melted. Season the sauce with salt and pepper and keep warm over low heat.


In a fry pan over medium heat, warm the remaining 2 Tbs. butter. When the butter is melted and slightly browned, add the apples and sauté until golden brown, flipping them as you stir to cook on both sides, 6 to 8 minutes.


To serve, pour the sauce over the chicken and mound the apples on top. Serve immediately. Serves 4 to 6.


chicken night


For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.

2 comments about “Cider-Braised Chicken Thighs with Caramelized Apples

  1. Cynthia Jordan

    I made this for a small dinner gathering I had last night. WoW! It was a hit among my dinner goers. I think we are all a little anxious for this fall weather to start, so these flavors really hit those notes. Too soon? I think not!

    I used onions in replace of shallots for the chicken because I needed to use them up, so that substitution totally works here!

    I served it with the Green Beans with Glazed Shallots and Lemon, located on, and I attempted to make the smashed baby yukon gold potatoes but realized AFTER I boiled them, they were not baby Yukons, so I free styled some mashed potatoes.


  2. Patrick Dauphinee

    We just finished our dinner. This ciders braised chicken is off the charts good. My wife was a bit skeptical when I decided to prepare it. She is a believer now. Thanks


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