These Apple Cider Chicken Thighs are braised in a delicious apple cider sauce. They’re tender and the sauce makes a delicious glaze.
Can you think of anything that screams fall dinner more than apple cider chicken? I’m talking succulent & juicy chicken thighs in a bright, apple cider glaze/sauce with caramelized onions, golden raisins, and thyme. It is divine friends.
I feel like now I have your attention, haha! This recipe actually took me longer to create than I originally planned. It took me a bit to balance out the sweetness, get some viscosity in the sauce and create the texture in the chicken thighs that I was looking for.
Sometimes, recipes come together in a flash for me, like this tomato galette, and sometimes they take me forever. Muffins and quick breads always take me a long time to create, so you should absolutely check out this that took me 2 years to figure out.
But ever since I got this chicken thigh recipe right, It’s been an addiction I tell you. It’s all I crave on a cozy night in which is great because I make it a habit to keep chicken thighs in the freezer. I usually buy a big pack when they’re on sale for when I’m in a pinch.
But enough about me and my chicken thigh habits, on to this recipe!
What’s in the apple cider glaze
The secret to this glaze/ braising sauce is apple cider vinegar and white wine vinegar. The apple cider vinegar reinforces the apple flavor and the white wine balances out the flavors. They both add a needed tartness to tone down on the sweet of the apple cider.
Caramelized onions add a rich flavor and texture, golden raisins lend thickness and a pop of sweet and the thyme gives the whole dish a brightness that I just ADORE.
What kind of thighs should you use for apple cider chicken
After testing this recipe a bajillion times, I’ve decided that bone-in, skin-on thighs work best. Without the skin, the chicken breaks down more in the braising sauce and you lose that sear quality that I love so much. Of course, you can use whatever kind of chicken you like & the recipe will still work, but don’t say I didn’t tell you so 🙂
Need the perfect chicken wing recipe? Try my !
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.
- Author: Miss AK
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main
- Method: Braising
- Cuisine: American
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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.
Nutrition
- Serving Size: 1 thigh
- Calories: 406
- Sugar: 13 g
- Sodium: 632 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 238 mg
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