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Apple Cider Braised Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Apple Cider Braised Chicken Thighs

This comforting apple cider braised chicken thighs recipe delivers tender, juicy meat infused with warm fall flavors like garlic, thyme, and a rich cider-wine broth. Pressure cooking locks in moisture for perfect, flavorful results in less time, making it an easy go-to family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil for that nice sizzle
  • 6 bone-in, skin-on chicken thighs for juicy texture and crisp skin
  • 1 tablespoon unsalted butter to add richness to the sauce
  • 4 medium shallots peeled and halved lengthwise
  • 4 cloves garlic thinly sliced
  • 1 tablespoon fresh thyme leaves for herby aroma that pairs perfect with apple cider
  • 1 tablespoon all-purpose flour to thicken up the broth
  • ½ cup dry white wine adds a nice tang and depth
  • 1 tablespoon Dijon mustard for a little zing
  • 2 cups fresh apple cider brings the sweet-tart base for your braise
  • to taste kosher salt and freshly cracked black pepper real simple seasoning that'll boost all flavors

Instructions
 

Instructions

  • Heat your olive oil in a big skillet over medium-high heat until hot enough for the chicken skin to get golden and crisp.
  • Season all the chicken thighs well with salt and pepper.
  • Place chicken thighs skin-side down and brown for about 5-7 minutes until crackling and smelling good.
  • Flip the thighs and add butter, shallots, garlic, and thyme; cook together until shallots soften, about 3-4 minutes.
  • Sprinkle flour over the chicken and veggies; stir to coat evenly to help thicken the broth.
  • Pour in white wine; stir and scrape browned bits from bottom of skillet. Add Dijon mustard and apple cider; stir to combine and bring to simmer.
  • Reduce heat to low, cover skillet and cook for 20-25 minutes until chicken is tender and cooked through.
  • Remove chicken; cook sauce uncovered a few more minutes if desired for thicker consistency. Spoon sauce back over chicken when serving.
  • Use pre-sliced garlic and pre-peeled shallots for quicker prep if needed.
  • Substitute dried thyme (1 teaspoon) for fresh to skip chopping.
  • Bottled apple cider can be used instead of fresh if unavailable.
  • Optional: After cooking, re-crisp chicken skin under hot broiler 2-3 minutes, watching closely to avoid burning.

Notes

For leftovers: refrigerate in airtight container 3-4 days, freeze 2-3 months, reheat gently with broth to keep moist, and repurpose chicken in sandwiches or salads with cider sauce.