Braised Apple Cider Chicken Thighs
These Apple Cider Chicken Thighs are braised in a delicious apple cider sauce. They’re tender and the sauce makes a delicious glaze.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4-6
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
- 1 Tbsp. olive oil
- 2 lbs. bone-in, skin-on chicken thighs*
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. smoked paprika*
- 1/4 cup apple cider vinegar
- 2 Tbsp. white wine vinegar
- 1 cup apple cider
- 1/3 cup golden raisins
- fresh thyme
Instructions
- Preheat your oven to 400F.
- In a large skillet or Dutch oven heat the olive oil over medium high heat.
- Sear the chicken thighs on each side until they’re golden brown and set them aside on a plate one browned. You may have to work in batches.
- When the thighs have been seared and removed turn the heat to medium. Add the onions to the skillet or Dutch oven and cook for 5-6 minutes, or until they turn golden brown and soft. Add the garlic, pepper and smoked paprika and cook for 2 additional minutes.
- Deglaze the pan with the vinegar and add the apple cider. Add the golden raisins and bring the mixture to a boil. Cook down for about 5 minutes and add the chicken thighs back into the skillet/Dutch oven. Lay fresh thyme leaves on top of the chicken.
- Slide everything, uncovered, into the preheated oven and bake for 25 minutes, or until the chicken has reached 165F internally.
- Remove the chicken from the oven and spoon the cider mixture over the thighs before serving.
Notes
- boneless, skinless thighs will work, but you won’t get the same delicious sear.
- you can use regular paprika, but smoked gives more flavor.
Find it online: https://www.missallieskitchen.com/apple-cider-chicken-thighs/