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To make apple cider braised chicken thighs, gather these key ingredients: - 4 bone-in, skin-on chicken thighs - 2 cups apple cider - 1 medium onion, sliced - 2 cloves garlic, minced - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) - 1 teaspoon ground cinnamon - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup chicken broth - 2 medium apples (such as Honeycrisp or Granny Smith), cored and sliced - Fresh parsley, chopped (for garnish) Each ingredient plays a role in building rich flavors. The chicken thighs provide a juicy base. The apple cider adds sweetness and depth. The chicken broth enhances the overall taste. Onions and garlic bring warmth and aroma. Thyme gives an earthy touch, while cinnamon adds a hint of spice. Choose apples that balance sweetness and tartness for the best results. Honeycrisp and Granny Smith work well together. With these ingredients, you set the stage for a delightful dish. Get ready to enjoy a meal that is both comforting and full of flavor! Start by patting the chicken thighs dry with a paper towel. This step helps the skin crisp up while cooking. Next, season both sides with salt, pepper, and ground cinnamon. The cinnamon will add a nice warmth to the dish. Now, heat a tablespoon of olive oil in a large pot over medium-high heat. Wait for the oil to shimmer, then add the chicken thighs, skin-side down. Sear them for about five minutes until they turn golden brown. Flip the thighs and sear the other side for another five minutes. Once done, remove the chicken and set it aside. In the same pot, add the sliced onion. Sauté the onions for about three minutes until they soften. Stir often to prevent burning. After that, add the minced garlic and fresh thyme. Cook for another minute. The smell will be amazing! Pour in two cups of apple cider and one cup of chicken broth. Stir well to combine. Make sure to scrape up any brown bits stuck to the pot. This will add great flavor to your dish. Now, return the chicken thighs to the pot, skin-side up. Gently nestle them into the liquid. Place the sliced apples on top of the chicken. Bring the mixture to a simmer. Once it simmers, cover the pot with a lid. Lower the heat and let it braise for 30 to 40 minutes. The chicken should cook until tender and reach an internal temperature of 165°F. If you want a thicker sauce, simmer uncovered for an extra five to ten minutes after cooking. Adjust the seasoning if needed. To get that perfect crispy skin on your chicken, ensure the chicken is dry. Pat the chicken thighs with paper towels before seasoning. This helps the skin crisp up nicely. Heat your olive oil until it shimmers. This means it's hot enough. Place the chicken skin-side down and don't rush it. Let it sear for five minutes without moving it. Flip and cook the other side for another five minutes. This method will give you a golden brown finish. Avoid steaming the chicken. Steaming occurs when there’s too much moisture in the pan. If the chicken is crowded, it will steam instead of fry. Always leave space between the chicken thighs to ensure even cooking. When it comes to flavor, tasting is key. After your chicken has braised, taste the sauce. If it needs more salt or pepper, add it. You can also adjust the sweetness with more apple cider. If you want a thicker sauce, simmer it uncovered for an extra 5-10 minutes. This will help reduce the liquid and concentrate the flavor. For a beautiful presentation, serve the chicken on a warm plate. Spoon some of the sauce over the top. Place a few apple slices around the chicken for color. A sprinkle of fresh parsley adds a nice touch. Pair your braised chicken with mashed potatoes or crusty bread. Both soak up the lovely sauce, making each bite delicious. You could also serve it with a side of green beans or a simple salad for balance. {{image_2}} You can make this dish even tastier. Add a pinch of nutmeg for warmth. Rosemary also works great with chicken and apple. If you like a kick, try red pepper flakes. Mixing sweet and savory is fun, too. Add maple syrup or brown sugar for sweetness. The apples add a natural sweetness but a touch more makes it special. If you want to switch up the chicken, use boneless thighs. They cook faster but stay juicy. You can also use chicken breasts, but they may dry out. For a non-alcoholic version, use apple juice. It gives a similar flavor without the alcohol. You can also mix cider vinegar with water for a tangy twist. In the fall, add root vegetables. Carrots and parsnips bring great flavor and color. You can also add Brussels sprouts for a pop of green. For a holiday twist, include cranberries. They add a festive touch and a tartness to balance the sweet apple. Consider serving with a side of stuffing for a warm, cozy meal. To keep your apple cider braised chicken thighs fresh, follow these steps: - Cool the chicken to room temperature. - Place it in an airtight container. - Store it in the fridge for up to four days. Using glass containers helps maintain flavor and freshness. If you use plastic, ensure it is BPA-free. Reheating chicken properly keeps it tender. Here are the best methods: - Stovetop: Place the chicken and sauce in a pan over low heat. Stir often for about 10 minutes. - Microwave: Cover the chicken with a damp paper towel. Heat for 2-3 minutes, checking frequently. Ensure the chicken reaches an internal temperature of 165°F. Freezing is a great way to save leftovers. Follow these steps for the best results: - Wrap the chicken tightly in plastic wrap. - Place it in a freezer-safe bag. - Label the bag with the date. For thawing, move the chicken to the fridge for a day before reheating. You can also use cold water in a sealed bag for quicker thawing. For braising, I recommend using Honeycrisp or Granny Smith apples. Honeycrisp apples offer a nice sweetness and crisp texture. They hold up well when cooked, adding a pleasant bite. Granny Smith apples provide a tartness that balances the sweetness of the cider. Their firm texture makes them great for cooking. Both apples enhance the flavor of the dish wonderfully. Yes, you can make this dish ahead of time. Prepare the chicken thighs and braise them as directed. Once cooked, let the dish cool completely. Store it in an airtight container in the fridge for up to three days. When ready to serve, gently reheat in a pot over low heat. This allows the flavors to meld even more, making the dish even tastier. Many sides go well with apple cider braised chicken thighs. Here are a few favorites: - Mashed potatoes: Creamy and perfect for soaking up the sauce. - Crusty bread: Ideal for dipping into the flavorful broth. - Roasted vegetables: Carrots and Brussels sprouts add color and nutrition. - Rice: A simple side that absorbs the delicious flavors. - Green salad: A fresh salad adds a bright contrast to the rich chicken. Each of these sides enhances the meal and brings balance to the dish's flavors. This blog post guided you through making delicious apple cider braised chicken thighs. You learned about essential ingredients, step-by-step cooking methods, and helpful tips for perfect results. I shared ways to add your twist, manage leftovers, and served you insights on reheating. Now, you have the tools to create a flavorful dish that impresses. Enjoy this recipe and share it with others who love good food!

Apple Cider Braised Chicken Thighs

Indulge in the cozy flavors of fall with our Apple Cider Braised Chicken Thighs recipe! This easy-to-follow dish combines tender chicken with sweet apples and savory spices, making it a perfect family meal. In just about an hour, you can create a warm, hearty dinner that delights the senses. Click through to explore the full recipe and enhance your culinary repertoire today! #AppleCiderChicken #FallRecipes #ComfortFood #DinnerIdeas
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups apple cider

1 medium onion, sliced

2 cloves garlic, minced

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon ground cinnamon

1 tablespoon olive oil

Salt and pepper to taste

1 cup chicken broth

2 medium apples (such as Honeycrisp or Granny Smith), cored and sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Start by patting the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and ground cinnamon.

    In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown and crispy. Flip and sear the other side for an additional 5 minutes. Remove the chicken and set aside.

      In the same pot, add the sliced onion and cook for about 3 minutes, stirring often, until softened. Add the minced garlic and fresh thyme, sauté for another minute until fragrant.

        Pour in the apple cider and chicken broth, stirring to combine, and scrape up any browned bits from the bottom of the pot.

          Return the seared chicken thighs to the pot, skin-side up, and gently nestle them into the liquid. Add the apple slices on top. Bring the mixture to a simmer.

            Once simmering, cover the pot with a lid and reduce the heat to low. Allow the chicken to braise for 30-40 minutes until it is tender and the internal temperature reaches 165°F.

              Once cooked, remove the pot from heat. If desired, you can thicken the sauce by simmering uncovered for an additional 5-10 minutes. Adjust seasoning with more salt and pepper if necessary.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the chicken thighs on a warm plate with some of the apple slices and sauce spooned over the top. Garnish with fresh parsley for a touch of color. Pair with mashed potatoes or crusty bread to soak up the delicious sauce.