I think there is a happy meeting place between delicious recipes and easy, quick preparation for busy nights or frankly when you aren’t in the mood to slave in the kitchen. Braising is a wonderful way to harvest the flavors of some select ingredients with a bit of sautéing and cooking in the oven to produce savory, succulent cuts of meat brimming with great flavors. The other advantage of braising is the process produces a sauce and even a side dish depending on what is cooked with the protein, cutting the effort down even further.
If you haven’t done braising it’s a simple one pot method of sautéing meat and usually some vegetables or aromatics, then combining with liquids and bake in the oven. Generally the recipes don’t require loads of ingredients; braising relies on distinct flavors to create a memorable dish. A favorite braising recipe I shared earlier this year was Vermouth-Braised Lemon Chicken Legs. It includes fingerling potatoes so the entire meal is almost done when the pan comes out of the oven.
I love cooking with seasonal ingredients and the varieties of apples popping up is really exciting! A favorite of mine are Honeycrisp apples and I love making fresh applesauce or slow cooker apple butter with them to eat with everything. Apples traditionally are paired with pork however I wanted to cook them with my favorite piece of chicken: the thigh. The thigh is the most flavorful meat (along with the drumstick) and being dark meat it also is a juicier piece of the chicken.
Cider-Braised Chicken Thighs with Apples and Onions. This simple fall-inspired recipes combines chicken thighs, yellow onion, fresh apple slices with spiced apple cider, apple brandy, broth and stoneground mustard for a luscious, flavorful recipe. Served with a side grain and the pan sauce will remind you why fall is a favorite season of all who enjoy cooking!
Cider-Braised Chicken Thighs with Apples and Onions
Ingredients
- 8 Chicken Thighs (bone in, skin on), rinsed and patted dry with a paper towel
- Kosher Salt and Ground Black Pepper
- 2 tablespoons Olive Oil
- 1 large Yellow Onion , peeled, halved and cut into 1/4 –inch slices
- 4 Garlic Cloves , diced
- ½ cup Apple Brandy
- ½ cup Spiced Apple Cider (regular apple cider may be substituted)
- 1/2 cup Low Sodium Chicken Broth
- 1 tablespoon Stoneground Mustard
- 1/3 cup Heavy Whipped Cream
- 1 ½ pounds Apples , peeled, cored and rough chopped into large pieces
Instructions
- Preheat the oven to 350 degrees. Lightly salt and pepper the chicken thighs.
- In a 3 ½ quart braiser or large heavy skillet with lid, heat the olive oil over medium-high heat. When it is shimmering, place the chicken thighs skin-side (top) down into the skillet. Flip over after 5 minutes using a spatula to gently release any skin that might be sticking to the pan.
- Cook for more 5 minutes and remove the chicken from the pan and set aside.
- Drain all the fat from the pan except 1 tablespoon. Reduce the heat to medium and add the onion slices and garlic. Sauté until onions are limp; approximately 5 minutes.
- Raise heat back to medium-high and add the apple brandy, apple cider and chicken stock (be careful of any hot splattering of the liquid). Scrape the bottom of the pan with a heatproof spatula to release any pan drippings into the liquid. Boil for 1 minute.
- Add the mustard and heavy cream; stir to fully combine. Add the apples. Return the chicken thighs to the pan, cover and place into the preheated oven.
- Cook for 35 minutes. The final temperature should register 165 degrees on a meat thermometer.
- Serve the chicken thighs on a bed of the onions and apples, drizzled in some of the pan sauce.
Debbie Denny says
I bet the flavor is outstanding. I really love using apples when I am cooking.
Melissa Pezza says
Oh yeah. This is going on my menu for sure. I’m warming up just thinking about eating it.
Stacie @ Divine Lifestyle says
This is what I love the most about fall. Everyone else is obsessed with pumpkin spice everything. Meanwhile, I’m drooling over crock pot and Dutch Oven recipes.
Marcie W. says
I am sure braising the thighs allows them to be extra moist and juicy. I have a feeling I would want to drink that pan sauce!
Kiwi says
Wow that looks amazing. Oddly enough I have some chicken thighs in the fridge now…now I have to pin this for a future meal!
Tricia @ Saving room for dessert says
This looks wonderful Toni – what a great combination of flavors – and chicken thighs are perfect! Have a wonderful weekend!
Liz Mays says
Now this sounds like comfort food to me. I bet my family would love this recipe!
Chasing Joy says
I have only tried one braising recipe before. I think I’ll try it again this fall.
Aan het strand van Oostende says
Hi Toni,
Cider braised chicken thighs with apples and an onion is a delicious recipe. I had prepared this for the first time two selective eaters and they liked it. 🙂
Jeanine says
I have never tried this before, it looks SO good! I think it would be perfect for this chilly weather we are having right now!
Theresa says
I have a jug of apple cider in my fridge right now, and I think this is the perfect way to put some of it to use. It sounds like the perfect fall weather dinner!
Becky Hardin | The Cookie Rookie says
This is GENIUS! Seriously so gorgeous and I can’t wait to make it. The perfect comfort food!
Toni Dash says
Thank you Becky! I wish you could come over and I could make it for you. xo
Tracy @ Ascending Butterfly says
We went straight from warm weather to super cold, today’s ‘real feel’ is 39 degrees, so this recipe sounds like just what the doctor ordered! 🙂
Seattle Travel Blogger says
I love how easy this is to make! What a great way to start incorporating apples for fall.
Brandy says
I have a lot of apples from apple picking and thinking I can make this recipe but maybe alter it a little to suit the picky eaters around here. Love this idea! Yummy!
Chris Scheuer says
I love simple, comfort meals although this one looks special enough for company! I would love this with a big scoop of creamy mashed potatoes.
Ann B says
One pot meals are always my favorite. I love to cook with chicken. I will have to try this recipe for dinner this week.
Rosey says
This is a great way to use the thighs. I’d love to share this with my family!
Jackie says
Love the look of this! Do you have a sub for the apple brandy that would work well?
Toni Dash says
Hi Jackie. If your concern is the alcohol, that evaporates during cooking just leaving the flavor of the apple brandy which is unique. You could try regular brandy though if you prefer to exclude liquor from the recipe just use more apple cider instead of the apple brandy. Does that help?
Jackie says
Absolutely it does! Thank you so much for the quick reply! I’m making this tonight.