Description
This comforting dish features succulent chicken thighs slowly cooked in sweet apple cider and aromatic herbs, delivering a warm, flavorful experience perfect for chilly evenings.
Ingredients
Scale
- 4–5 pounds chicken thighs, skin-on and bone-in
- 2 cups fresh apple cider
- 1 cup low-sodium chicken broth
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Preheat your oven to 300°F (150°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven over medium-high heat, add a splash of olive oil. Once hot, sear the chicken thighs skin-side down until golden brown—about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove from pot and set aside.
- In the same pot, add sliced onions and sauté until softened—around five minutes. Add minced garlic and stir for another minute until fragrant.
- Pour in the apple cider and chicken broth, stirring in fresh thyme and bay leaves while scraping up any brown bits stuck to the bottom.
- Return the seared chicken thighs to the pot, ensuring they are submerged in liquid. Cover tightly with a lid or aluminum foil and transfer to the preheated oven. Let braise for approximately two hours or until fork-tender.
- Carefully remove from oven (hot!) and let rest for about ten minutes before serving. Plate with some of that delicious sauce drizzled over top.
Nutrition
- Serving Size: 1 chicken thigh (approximately 160g)
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg
Keywords: - For extra flavor, consider adding root vegetables like carrots or potatoes during braising. - Substitute apple cider with unsweetened apple juice if desired. - This dish can be made ahead of time—the flavors deepen as it sits!