I love this time of year for all the fall ingredients and flavors that are now available. Apple Cider is a seasonal favorite and pantry staple during the fall months – not just for drinking hot or cold, but for using in both sweet and savory applications.
This Apple Cider Chicken is made on the stove top where apple cider is used to braise chicken along with fresh apples, onions, spices and a splash of white wine.
To serve, my family enjoyed this over wild rice pilaf, however creamy mashed potatoes would work perfectly too!
Apple Cider Chicken
Prep Time 10 min
Cook Time 30 Min
Total Time 40 Min
4 bone-in, skin on chicken thighs
3 tablespoons unsalted butter
2 medium gala or honey crisp apples, cut into ¼ inch slices
1 small red onion, cut in half and sliced thinly
1 ½ teaspoons herbs de Provence
⅓ cup chicken stock
½ cup Apple cider (can sub with Apple juice or more chicken broth)
¼ cup white wine, optional
Pinch of coarse salt
Cracked black ground pepper
1. Gather ingredients. Wash and pat dry thighs, seasoning both sides of chicken generously with salt and pepper. Melt 2 tablespoons of butter in a hot skillet over medium high heat and add chicken.
2. Sear chicken until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.
3. Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan. Season with salt and pepper and cook for 3-4 minutes stirring often.
4. Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced. Serve warm.
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