Braised Apple Cider Chicken
This Braised Apple Cider Chicken is tender, juicy, and full of fall flavor. A cozy, savory-sweet chicken dinner perfect for weeknights, gatherings, or holidays.
Equipment
- 1 Large Skillet preferably cast iron or other oven safe skillet
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 pound chicken thighs boneless, skin on
- 2 large shallots chopped
- 2-3 cloves garlic minced
- 2 large apples sliced
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/2 cup apple cider
- 1 tablespoon dijon mustard
Instructions
- Preheat the oven to 400 degrees F.
- Stir together the cinnamon, coriander, and 1/2 teaspoon each of the salt and pepper. Pat the chicken thighs dry with a paper towel. Rub the spice mixture over then chicken thighs.
- Add 1 tablespoon of olive oil to a large skillet over medium heat. Place the chicken thighs into the pan skin side down and cook for 7-8 minute, or until the skin is browned. Transfet the chicken to a plate and set aside.
- Place the garlic and shallots to the pan and cook for 1-2 minutes or until fragrant. Add in the sliced apples, rosemary and thyme, saute for 2-3 minutes while stirring. Pour in the apple cider, dijon mustard and the remaining salt and pepper and stir to combine.
- Nestle the chicken in the pan over the apples, skin side up. Transfer the pan to the oven and bake for 20 minutes, ensuring the chicken reaches an internal temperature of 165 degrees F. Remove the skillet from the oven and serve the chicken topped with the apples and pan sauce as desired.
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