Chicken Thighs Braised in Cider with Apples and Shallots

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 shallots, thinly sliced
• 2 medium apples, peeled and sliced
• 1 cup apple cider
• 1/2 cup chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon butter

Steps

1. 1 Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. 2 Sear chicken thighs, skin-side down, until golden brown, about 5 minutes per side. Remove and set aside.
3. 3 In the same skillet, add butter and shallots. Sauté until translucent.
4. 4 Add apples to the skillet and cook for 3-4 minutes until slightly softened.
5. 5 Pour in apple cider and chicken stock. Scrape up any browned bits from the bottom of the skillet.
6. 6 Return chicken to the skillet, along with thyme and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.
7. 7 Check chicken for doneness (internal temperature should reach 165°F). Adjust seasoning if necessary.
8. 8 Serve chicken with apples and shallots, drizzled with the cider sauce.

Equipment

• Large skillet with lid
• Tongs

Variations

• Add a splash of Calvados for an authentic French touch.
• Substitute pears for apples for a different flavor profile.

Substitutions

• If cider is unavailable, use a mix of apple juice and a splash of vinegar.

Pairings

• Pairs well with a dry Riesling or a light lager.

Nutrition

Tips

• For a richer flavor, use a mix of sweet and tart apples.
• If you prefer skinless thighs, adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pair with mashed potatoes or buttered noodles.
• Serve with a crisp green salad on the side.

FAQ