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Apple Cider Braised Chicken Thighs
This is a one-pan dinner built for the first genuinely cold night of the year. Searing the thighs skin-side down first gets you crackling skin even after a long braise, and the cider reduces down into a glossy, savory-sweet sauce.
Method
Sear the chicken
Pat the thighs dry and season generously with salt and pepper. Sear skin-side down in olive oil over medium-high heat for 7–8 minutes until deeply golden. Flip and sear 2 minutes more, then remove.
Build the base
In the same pan, soften the shallots and garlic for 2–3 minutes in the rendered fat.
Braise
Add the cider, broth, vinegar, and thyme, scraping up the browned bits. Return the chicken skin-side up, cover partially, and simmer 25 minutes.
Add the apples
Nestle the apple wedges into the liquid around the chicken and cook uncovered for 10–12 minutes more, until the sauce reduces and the apples are just tender.
Rest and serve
Let everything rest for 5 minutes off the heat, then spoon the sauce and apples over the chicken to serve.
Kitchen notes
Honeycrisp or Braeburn apples hold their shape best here. Serve over mashed potatoes or buttered egg noodles to catch the sauce.
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