Ingredients
- 3 lb bone-in, skin-on chicken thighs (about 8)
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (not vinegar)
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 2 apples (Honeycrisp or Gala), sliced
- 4 sprigs fresh thyme
- 1/2 cup heavy cream
Instructions
- Sear the chicken. Pat the thighs dry; season with 1 teaspoon salt and the pepper. Heat the oil in a Dutch oven over medium-high and sear skin-side down 5-6 minutes until deep golden. Flip and sear 2 minutes. Remove to a plate.
- Soften the onion. In the same pot, cook the onion 4-5 minutes until soft. Add the garlic and cook 1 minute.
- Deglaze. Pour in the cider and broth, scraping up the browned bits. Whisk in the Dijon.
- Braise. Nestle the chicken back in, skin-side up, with the apple slices and thyme. Simmer gently, partially covered, 25-30 minutes until the chicken is tender.
- Finish creamy. Remove the chicken to a warm plate. Stir the cream into the sauce and simmer 3-4 minutes until slightly thickened. Season with the remaining salt.
- Serve. Spoon the apples and silky cider sauce over the chicken. Serve with crusty bread or mashed potatoes.
💡 Braise smarts
Keep the skin above the braising liquid so it stays crisp instead of steaming. Real apple cider (the cloudy juice kind) — not apple juice and definitely not vinegar — is what gives the sauce its orchard depth. The sauce thickens as it rests, so pull it when it is just shy of where you want it.
Common questions
Can I use boneless chicken?
Boneless thighs work — reduce the braise to 20 minutes. Bone-in gives richer flavor and holds up better to the long simmer.
Can I make it ahead?
Yes — braises are even better the next day. Refrigerate, skim any solidified fat, and reheat gently on the stove.
What apples are best?
Firm sweet-tart apples like Honeycrisp, Gala, or Braeburn hold their shape. Avoid Red Delicious — they turn to mush.
Can I skip the cream?
Yes — the sauce will be lighter and more brothy, still delicious. Or swap in a splash of half-and-half.
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