Apples, Chicken

Cider Braised Chicken + Apples

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Cider Braised Chicken + Apples

Serves 4  | Prep Time: 10 minutes | Cook Time: 45 minutes

 This is fall in a pan. Your neighbors will be jealous of the smells coming from your kitchen.


  •  4 bone-in, skin-on chicken thighs
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 2 small yellow onions, halved and peeled
  • 2 to 3 small apples (such as Fuji, Jonagold or Mutsu), cored and halved
  • 8 sprigs fresh thyme
  • Freshly ground black pepper
  • 1 cup chicken or vegetable stock
  • 1 cup dry hard cider
  • Bread, noodles, or potatoes (for something starchy) or greens, quinoa or black rice for something less starchy for serving.

Chef Tips

Duck legs and pears would be fantastic substitutes!


Step 1

Heat the oven to 400°F.

Step 2
Pat dry the chicken thighs. Heat a large, ovenproof skillet (at least 10 to 12 inches in diameter) over medium heat, then add the oil and swirl to coat. Add the thighs, skin side down, and sprinkle with kosher salt. Sear for 7-8 minutes, then add the onion halves, cut side down, and sear for another 5 minutes. You can rotate the pan as needed for even browning, but don’t disturb the chicken or onions.

Step 3
Flip the onions. Check the chicken—its skin should be golden. If it’s golden, flip the chicken, too. (If not, wait another minute or so.) Cook for 3 minutes, then add the apples, cut side down, scooting the onions and chicken as needed. Throw in the thyme sprigs and season everything with salt and pepper. Cook the apples for 4 to 7 minutes, until they’re evenly browned, then flip them over.

Step 4
Carefully pour in the cider—it will boil vigorously—and let it simmer for 4 to 8 minutes, until reduced by about half. Add the stock and bring to a boil.
Transfer the pan to the oven. Roast for 10 to 15 minutes, until the chicken thighs reach 165°F on an instant-read thermometer, or their juices run clear when the meat is pierced with a knife. The sauce will be thin, the consistency of pan juice rather than a thick gravy. Season to taste with salt and pepper.

Step 5
Serve with something starchy—like crusty bread, noodles, or potatoes—to soak up all the sauce. If you’re not wanting the starch I would suggest some sautéed greens are some cooked quinoa or black rice.