Braised Chicken Thighs With Apple

Bone in chicken thighs slowly braised in a mixture of fresh apple cider, chicken stock, woody aromatic herbs along with onion and shallots.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Servings servings

Calories 742kcal

Preheat your oven to 350°.
Pat dry chicken thighs with a kitchen towel and season both sides with salt and pepper.
Heat oil in an oven proof skillet and place seasoned chicken thighs skin side down. Cook it undisturbed for 2-3 minutes on medium-high heat. Flip and cook for another 2-3 minutes. Remove chicken from the skillet and keep it covered.
To the same skillet, add butter, crushed garlic, shallots, and herbs. Saute for 2 minutes until aromatic.
Add fresh apple cider, chicken stock, dijon mustard, and soy sauce. Mix and let the mixture come to a low boil. Let the mix simmer for 5-8 minutes, and let the mixture reduce to 3/4th.
Place back the seared chicken thighs skin side up and sliced apple in the skillet. place into the oven, uncovered, to braise for 35-40 minutes until the chicken is cooked through and the skin is extra crispy and a deep brown.
Serve on top of mashed potatoes and stir-fried greens.