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
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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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.
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