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Apple Cider Chicken Thighs

Juicy chicken thighs simmered in a glossy apple cider sauce with tender apples, onion, garlic, and thyme for a cozy fall dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
For the apple cider sauce
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 apples cored and sliced
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • 1 tablespoon unsalted butter

Equipment

  • 1 large skillet preferably with lid or deep enough for simmering
  • 1 tongs for turning chicken
  • 1 knife for slicing apples and onion
  • 1 cutting board
  • 1 Measuring cups and spoons

Method
 

Prepare and brown the chicken
  1. Pat the chicken thighs dry with paper towels. Season both sides with the kosher salt, black pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium to medium-high heat. Place the chicken thighs skin-side down and cook for 6 to 8 minutes, until deeply golden and crisp. Flip and cook for 3 more minutes, then transfer to a plate.
Make the sauce
  1. Reduce the heat to medium and spoon off excess fat, leaving about 1 tablespoon in the skillet. Add the sliced onion and cook for 3 to 4 minutes until softened.
  2. Stir in the minced garlic and sliced apples. Cook for about 2 minutes, until fragrant and just beginning to soften.
  3. Pour in the apple cider, chicken broth, Dijon mustard, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the skillet. Add the thyme leaves.
Simmer and finish
  1. Bring the sauce to a gentle simmer. Return the chicken thighs to the skillet skin-side up, along with any juices from the plate.
  2. Simmer for 15 to 20 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
  3. Transfer the chicken to serving plates. Stir the butter into the sauce until melted and glossy. If desired, simmer the sauce for 2 to 3 minutes more to thicken.
  4. Spoon the apples and cider sauce over the chicken, garnish with extra thyme, and serve warm.

Notes

Use firm apples such as Honeycrisp, Pink Lady, or Fuji for the best texture. Fresh apple cider gives the sauce the best flavor. Boneless thighs can be used, but reduce the simmer time and check doneness early.