Chicken thighs are a good braising cut because they stay juicy even after a longer cook. The key to this dish is the skin. It is seared first until it is crisp and golden, and then the cider goes in only partway up the meat, so the skin stays above the liquid and does not go soft. Apple slices cook in the same pan and turn tender and sweet, while Dijon mustard and onion give the sauce a savoury edge. There is no oven time needed if you keep the pan on the stove, and the whole dish takes about 45 minutes, which makes it a practical weeknight dinner when you want something warm and a little special.
Apple Cider Braised Chicken Thighs with Apples and Dijon
Ingredients
Method
- Pat the chicken thighs very dry with kitchen paper and season both sides with salt and pepper.
- Heat the oil in a large oven-proof pan or deep skillet over medium-high heat. Place the thighs skin-side down and cook for 6 to 8 minutes without moving them, until the skin is deep golden and crisp. Turn and cook for 2 minutes on the other side. Move the thighs to a plate.
- Turn the heat down to medium. Add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant.
- Pour in the apple cider and scrape up the browned bits from the bottom of the pan with a wooden spoon. Those bits add flavour to the sauce. Stir in the chicken stock, Dijon mustard, and thyme.
- Return the thighs to the pan skin-side up. The liquid should come only partway up the meat, not over the skin. Tuck the apple wedges around the chicken.
- Bring to a gentle simmer, then cover the pan and cook on low heat for 20 to 25 minutes, until the chicken is tender and a thermometer in the thickest part reads 74°C (165°F). Take the lid off for the last 5 minutes so the sauce thickens a little and the skin stays crisp.
- Stir in the butter if using. Rest the chicken for 5 minutes, then spoon the sauce and apples over the thighs and serve.
Ingredients
- 6 bone-in, skin-on chicken thighs, about 1 kg — pat them very dry, as wet skin will not crisp
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 firm apples, such as Honeycrisp or Granny Smith, cored and cut into wedges — firm apples hold their shape in the braise
- 3 garlic cloves, minced
- 250 ml apple cider — use apple cider, not apple cider vinegar, which is much sharper
- 120 ml chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves, plus extra sprigs to serve
- 1 tablespoon butter, optional, to finish the sauce
Method
- Pat the chicken thighs very dry with kitchen paper and season both sides with salt and pepper.
- Heat the oil in a large oven-proof pan or deep skillet over medium-high heat. Place the thighs skin-side down and cook for 6 to 8 minutes without moving them, until the skin is deep golden and crisp. Turn and cook for 2 minutes on the other side. Move the thighs to a plate.
- Turn the heat down to medium. Add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant.
- Pour in the apple cider and scrape up the browned bits from the bottom of the pan with a wooden spoon. Those bits add flavour to the sauce. Stir in the chicken stock, Dijon mustard, and thyme.
- Return the thighs to the pan skin-side up. The liquid should come only partway up the meat, not over the skin. Tuck the apple wedges around the chicken.
- Bring to a gentle simmer, then cover the pan and cook on low heat for 20 to 25 minutes, until the chicken is tender and a thermometer in the thickest part reads 74°C (165°F). Take the lid off for the last 5 minutes so the sauce thickens a little and the skin stays crisp.
- Stir in the butter if using. Rest the chicken for 5 minutes, then spoon the sauce and apples over the thighs and serve.
Mistakes, Substitutions, Serving and Storage
Common mistakes: not drying the skin, so it steams instead of crisping; pouring in too much liquid, so the skin goes soft; using apple cider vinegar instead of apple cider, which makes the sauce too sharp.
Substitutions: use boneless thighs and cook for 5 minutes less; use pears instead of apples for a softer sweetness; use wholegrain mustard instead of Dijon for a milder sauce.
Serving ideas: serve with mashed potatoes, roasted squash, green beans, or crusty bread to soak up the sauce. Spoon the extra sauce from the pan over the chicken.
Storage and reheating: refrigerate for up to 3 days. Reheat gently in a covered pan over low heat with a splash of stock, so the chicken does not dry out. The skin will soften on reheating; crisp it again under the grill for 2 to 3 minutes if you like.
Frequently Asked Questions
- How do I keep the skin crisp? Pat the thighs very dry, sear them skin-side down without moving them, and keep the braising liquid below the skin. Take the lid off for the last 5 minutes.
- Can I use boneless chicken thighs? Yes. They cook faster, so check them after 15 minutes. The skin will not be as crisp without the bone, but the flavour is still good.
- Is apple cider the same as apple cider vinegar? No. Apple cider is sweet, cloudy apple juice. Apple cider vinegar is sharp and acidic. This recipe uses cider for the braise.
- Can I make this ahead? The dish is best fresh, but you can sear the chicken and make the sauce up to 1 day ahead. Reheat gently and finish the braise just before serving.
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