Go Back
- 4 chicken thighs, bone-in and skin-on - 2 cups apple cider (not spiced) - 4 cloves garlic, minced - 1 onion, diced - 2 sprigs fresh thyme - 1 tablespoon fresh rosemary, chopped - 2 tablespoons apple cider vinegar - 2 tablespoons olive oil - 1 tablespoon honey (optional for sweetness) - 1 cup chicken broth - Salt and pepper to taste When I create Apple Cider Braised Chicken Thighs, I focus on fresh, simple ingredients. Chicken thighs are juicy and flavor-packed. The apple cider adds sweetness and depth. Fresh garlic and onion build a strong base. Thyme and rosemary bring bright herbal notes. For extra zing, I add apple cider vinegar. It balances the sweetness of the cider. The olive oil helps brown the chicken and adds richness. Honey can sweeten the dish if you like. Chicken broth rounds out the flavors and keeps the meat tender. Don't forget to season with salt and pepper. These ingredients work together for a hearty and delicious meal. This recipe is flexible too. You can swap out herbs or add spices. Use what you have on hand. Just remember, fresh ingredients make the biggest difference. First, you need to prepare the chicken thighs. Pat them dry with paper towels. This step helps the skin get crispy. Next, season both sides of the chicken with salt and pepper. Make sure to coat them well. Now, let’s prepare the aromatics. Dice one onion and mince four cloves of garlic. The onion adds sweetness, while the garlic brings flavor. Set these aside for later. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Sear them for about five to seven minutes. You want a nice golden brown color on the skin. Flip the chicken and sear the other side for three to five minutes. After this, remove the chicken from the skillet and set it aside. In the same skillet, add the diced onion and minced garlic. Sauté them for three to four minutes. You want the onions to be translucent and the garlic fragrant. Next, pour in two cups of apple cider and one cup of chicken broth. Scrape the bottom with a wooden spoon. This step releases the brown bits, adding flavor to your dish. Now it’s time to braise the chicken. Return the chicken thighs to the skillet, skin side up. Ensure they are partially submerged in the liquid. Cover the skillet with a lid and reduce the heat to low. Let it braise for thirty to thirty-five minutes. The chicken should reach an internal temperature of 165°F. Once the chicken is tender, remove it from the skillet. If you want a thicker sauce, increase the heat. Let the liquid simmer uncovered for an additional five to ten minutes. This will reduce the sauce nicely. To serve, plate the chicken thighs and drizzle with the sauce. Garnish with chopped fresh parsley. This dish pairs well with mashed potatoes or crusty bread to soak up the sauce. Enjoy the rich flavors of apple cider and garlic herbs! To make your chicken thighs tender, start with good quality meat. Bone-in and skin-on thighs work best. Pat them dry before seasoning. This helps the skin crisp up nicely. Sear them well in hot oil. This adds flavor and keeps moisture inside. Adjusting seasoning is key. Taste as you go. If you want more flavor, add salt and pepper gradually. The apple cider adds sweetness, but you can add vinegar for balance. Honey can sweeten the dish too. If it tastes too sweet, a bit more vinegar can help. For best results, use a heavy skillet or Dutch oven. This helps with even heat. The lid traps steam and keeps the chicken moist. If you don't have these, any large pot will do. You can also braise in the oven. Preheat it to 350°F. After deglazing, place your pot in the oven. It keeps things hands-free and works well. Just check the chicken for doneness after about 30 minutes. {{image_2}} You can change the recipe by using different cuts of chicken. Boneless chicken thighs work well for quicker cooking. You can also try chicken breasts, but they may dry out faster. If you want to use other meats, pork or turkey thighs are great options too. Each meat brings its flavor and texture. You can swap out apple cider for other sweet liquids. For example, pear juice or white grape juice can work as sweeteners. Instead of apple cider vinegar, you can use red wine vinegar or lemon juice for a tangy kick. These changes can give the dish a new twist. To boost flavor, consider adding spices. A pinch of cayenne pepper can add heat. If you love herbs, try adding oregano or sage for more depth. Each herb will change the dish’s aroma and taste. When it comes to sides, you have many options. Mashed potatoes are classic and soak up the sauce. Roasted vegetables like carrots and Brussels sprouts pair nicely too. You can also serve the chicken with warm grains like rice or quinoa. Both add texture and make the meal heartier. To keep your apple cider braised chicken thighs fresh, cool them quickly. After cooking, let them sit at room temperature for no more than two hours. Then, transfer the chicken thighs to an airtight container. This helps prevent bacteria growth. You can store them in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheating them properly is key. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 20 minutes or until it reaches a safe internal temperature of 165°F (74°C). If you need to use the microwave, make sure to add a splash of chicken broth to keep the meat moist. Reheat in short intervals, checking often. Always ensure the chicken is heated evenly. For safety, avoid reheating chicken more than once. This helps reduce the risk of foodborne illness. Enjoy your delicious apple cider braised chicken thighs! Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They cook faster and still taste great. Just remember to check for doneness; they need to reach 165°F for safety. What type of apple cider is best? I recommend using fresh, unfiltered apple cider. It gives a fruity and rich flavor. Avoid spiced ciders as they can alter the taste of the dish. How long can I store leftovers? You can store leftovers in the fridge for about 3 to 4 days. Make sure to keep them in an airtight container to keep them fresh. What sides pair well with apple cider braised chicken? This dish shines with mashed potatoes, rice, or crusty bread. Roasted vegetables or a fresh salad also complement the flavors nicely. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients used do not contain gluten. Always check labels if you buy pre-made items. How to make it low-sodium? To make this dish low-sodium, use low-sodium chicken broth. Also, limit the added salt when seasoning the chicken. This blog post explored how to make flavorful apple cider braised chicken. We covered key ingredients like chicken thighs and apple cider. The step-by-step instructions guide you through preparation, cooking, and serving. Tips helped you perfect the dish, and variations sparked creativity in your cooking. Finally, storage guidelines ensure your meal stays fresh. Enjoying this dish can elevate your dinner experience. Happy cooking!

Apple Cider Braised Chicken Thighs with Garlic Herbs

Discover the mouth-watering flavors of Apple Cider Braised Chicken Thighs with Garlic Herbs! This easy recipe combines tender chicken with a rich apple cider sauce, infused with fresh herbs and garlic for a comforting meal. Perfect for family dinners or special occasions, it's sure to impress. Click through to explore step-by-step instructions and elevate your cooking with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 cups apple cider (not spiced)

4 cloves garlic, minced

1 onion, diced

2 sprigs fresh thyme

1 tablespoon fresh rosemary, chopped

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Salt and pepper to taste

1 cup chicken broth

1 tablespoon honey (optional for sweetness)

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation: Start by patting the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

    Searing the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down. Sear for about 5-7 minutes or until the skin is golden brown. Flip the chicken and sear the other side for another 3-5 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Aromatics: In the same skillet, add the diced onion and garlic. Sauté for 3-4 minutes, or until the onions are translucent and the garlic is fragrant.

        Deglazing: Pour in the apple cider and chicken broth, scraping the bottom of the skillet with a wooden spoon to release any brown bits.

          Add the Herbs: Stir in the apple cider vinegar, thyme, rosemary, and honey (if using). Let the mixture come to a gentle simmer.

            Braising: Return the chicken thighs to the skillet, skin side up. Make sure they are submerged partially in the liquid. Cover with a lid and reduce heat to low. Allow to braise for 30-35 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F).

              Finish & Serve: Once the chicken is done, remove it from the skillet. If you prefer a thicker sauce, increase the heat and let the liquid simmer uncovered for an additional 5-10 minutes to reduce.

                Plating: Serve the chicken thighs drizzled with the sauce, garnished with chopped fresh parsley. Pair with mashed potatoes or crusty bread to soak up the delicious flavors.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4