Cider-Braised Chicken Thighs with Apples and Onions

This simple, rustic fall dish is easy to prepare and sings with apple flavors. Braising keeps the chicken thigh moist and tender and produces a savory broth to serve with the cooked onion and apples. Ready, start to finish, in a bit over an hour. Serves 4-6.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 487kcal

Author Toni Dash

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 Whipping 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.

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