Apple Cider Braised Chicken Thighs With Apple, Fennel and Onion

cider_braised_Chicken_Thighs

Apple Cider Braised Chicken Thighs

Chicken thighs are pan-seared, then roasted in an apple cider braising liquid with apples, fennel, and onion in this delicious fall-inspired recipe. 

The recipe is incredibly easy, making it perfect for a weeknight meal.  Serve with a simple salad for a low-carb dinner, or add sweet potatoes to a baking sheet if you want a carb. 

Take advantage of the sale on chicken thighs – just $.97/lb. at Safeway to make this delicious apple cider-braised chicken recipe for dinner this week. 

My family loved it – even my husband who refuses to eat fruit with meat said it was really good, with great flavors. 

Ingredients

  • 3 lbs. chicken thighs, bone-in, skin-on, patted dry
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 teaspoon garlic powder
  • 1 medium yellow onion, thinly sliced
  • 1 medium fennel bulb, thinly sliced (about 1 cup)
  • 1 apple, (I used Honeycrisp, but Opal, Gala or Sweet Tango would work)
  • 4 sprigs thyme
  • 1 cup apple cider 

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How to Make Cider Braised Chicken with Apples

Heat the oven to 400° F.

In a large oven-proof skillet or braising pan heat the olive oil. 

Pat the chicken thighs dry with a paper towel.  Season with salt, pepper and garlic powder.  Add the chicken thighs to the skillet, skin side down to brown, about 4 minutes on each side. 

Remove the chicken to a plate and add the onions, fennel and apples to the pan.  Cook for 2-3 minutes, until tender.  Add the apple cider and scrape up all the brown bits from the pan using a wooden spoon.  Add the chicken back to the skillet and cook in the oven for 35 to 40 minutes until the chicken reaches 165° F internal temperature and is golden brown all over. 

Baste the chicken with the pan juices before serving. 

 

What to Serve with Apple Cider Braised Chicken?

I served it with a kale salad with apples, and pomegranate arils as well as roasted sweet potatoes. 

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apple_Cider_braised_Chicken_Thighs_Apples_Recipe

apple_Cider_braised_Chicken_Thighs_Apples_Recipe

Apple Cider Braised Chicken Thighs With Apple, Fennel and Onion

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Course: Main Course
Cuisine: American
Keyword: Apple Cider Braised Chicken Thighs, Chicken Thighs with Apples and Fennel
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Calories:
Author: Eva Fry

Ingredients

  • 3 lbs. chicken thighs bone-in, skin-on, patted dry
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 teaspoon garlic powder
  • 1 medium yellow onion thinly sliced
  • 1 medium fennel bulb thinly sliced (about 1 cup)
  • 1 apple (I used Honeycrisp, but Opal, Gala or Sweet Tango would work)
  • 4 sprigs thyme
  • 1 cup apple cider

Instructions

  • Heat the oven to 400° F.
  • In a large oven-proof skillet or braising pan heat the olive oil.    Add the patted
  • Pat the chicken thighs dry with a paper towel.  Season with salt, pepper and garlic powder.  Add the chicken thighs to the skillet, skin side down to brown, about 4 minutes on each side.
  • Remove the chicken to a plate and add the onions, fennel and apples to the pan.  Cook for 2-3 minutes, until tender.  Add the apple cider and scrape up all the brown bits from the pan using a wooden spoon.  Add the chicken back to the skillet and cook in the oven for 35 to 40 minutes until the chicken reaches 165° F internal temperature and is golden brown all over.
  • Baste the chicken with the pan juices before serving.

apple_Cider_Braised_Chicken_Thighs

 

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