French Apple Cider Chicken

$- Chicken thighs (bone-in, skin-on) - Apple cider (non-alcoholic) - Apples (Granny Smith or Honeycrisp) - Onion - Garlic - Thyme - Dijon mustard - Olive oil - Salt - Pepper In this dish, the chicken thighs are the star. Bone-in and skin-on thighs add lots of flavor. They stay juicy during cooking. I love using non-alcoholic apple cider. It adds sweet and tart notes to the sauce. Granny Smith and Honeycrisp apples are my favorites. Their crisp texture works well with the dish. Onion and garlic build the base of flavor. I slice the onion thin. This helps it cook evenly. Fresh thyme adds a lovely herbal touch. Dijon mustard gives a nice tang and depth. Don’t forget the olive oil! It helps to sear the chicken and adds richness. Lastly, salt and pepper are key. They enhance all the flavors in this dish. Gather these ingredients, and you're on your way to a savory and flavorful meal! {{ingredient_image_1}} To start, pat the chicken thighs dry with paper towels. This step helps the skin get crispy. Next, season both sides with salt and pepper. This adds great flavor to your dish. Remember, seasoning is key. It brings out the natural taste of the chicken. Now, heat the olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. This shows it is hot enough. Place the chicken thighs skin-side down in the pan. Cook for about 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set it aside. This step locks in the flavor and keeps the chicken juicy. In the same pan, add the sliced onion. Sauté until it becomes soft and translucent, which takes around 5 minutes. This brings out the sweet flavor of the onion. Then, stir in the minced garlic. Be careful not to add it too soon, as garlic can burn quickly. Cook for one more minute until it smells amazing. Next, add the sliced apples to the skillet. Pour in the apple cider and stir in the Dijon mustard and thyme. These ingredients create a tasty sauce. Bring the mixture to a gentle simmer. This allows the flavors to blend together beautifully. Taste the sauce and adjust the seasoning if needed. Return the chicken to the skillet, skin-side up. Spoon some of the sauce over the top of the chicken. Cover the skillet and let it simmer on low heat for about 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). This ensures it is fully cooked. To make your French Apple Cider Chicken even better, consider adding herbs like rosemary or sage. These herbs bring a nice depth of flavor. You can also try spices such as cinnamon or nutmeg for a warm, cozy touch. For a twist, add dried fruit like raisins or cranberries. They pair well with the apples and cider, adding sweetness. Plating your dish nicely makes it more appealing. Serve the chicken on a rustic wooden platter to create a homey feel. Arrange the apple slices around the chicken. Add fresh thyme sprigs on top for color. Finally, sprinkle chopped parsley over the dish for a pop of green. This enhances the visual appeal and adds a fresh flavor. You can cook this dish either on the stovetop or in the oven. Stovetop cooking gives you more control over the heat. This method helps you achieve crispy skin. If you prefer the oven, place the chicken in a baking dish and cover it with foil. Bake at 375°F (190°C) until cooked through. For chicken types, I recommend using bone-in, skin-on thighs. They stay juicy and flavorful during cooking. If you want a leaner option, you can use chicken breasts, but they may dry out faster. Adjust the cooking time to ensure they do not overcook. Pro Tips Choose the Right Apples: Opt for tart apples like Granny Smith or Honeycrisp for a perfect balance of sweetness and acidity in your dish. Don’t Skip the Searing: Searing the chicken thighs skin-side down helps to lock in moisture and enhances the flavor with a crispy texture. Adjust to Taste: Always taste the sauce before serving; you may want to add a pinch more salt or pepper to enhance the flavors. Garnish for Presentation: A sprinkle of fresh parsley and additional apple slices can elevate the dish’s appearance and freshness. {{image_2}} You can change the apple types for this dish. Try using Fuji or Braeburn apples. Each type brings a unique flavor. Granny Smith apples add tartness. Honeycrisp apples offer sweetness. Mixing varieties can enhance the dish's taste. You can also swap in other fruits or veggies. Pears work well for a sweet touch. Carrots or sweet potatoes add a nice earthiness. Seasonal produce can change the vibe of this dish. Want to make it gluten-free? Use gluten-free mustard and check your cider label. Most apple ciders are safe, but always verify. For those who avoid dairy, this recipe is easy. Just skip any cream or cheese you might add. Focus on the fresh flavors of the chicken and cider. If you need to lower sodium, use less salt. You can also look for low-sodium mustard. Fresh herbs can add flavor without the extra salt. If you prefer a slow cooker, it's simple. Sear the chicken first, then put it in the slow cooker. Add the apples, cider, and spices. Cook on low for about 6 hours. This method makes the chicken tender and juicy. You can also use an Instant Pot. Sear the chicken as before, then add the other ingredients. Seal the pot and cook on high for about 10 minutes. It cuts down on cooking time but keeps the flavors rich. To keep your French apple cider chicken fresh, store leftovers in an airtight container. Let the dish cool to room temperature before sealing. This helps prevent moisture buildup. In the fridge, this dish lasts about 3 to 4 days. Always check for any off smells or changes in texture before eating. You can freeze the chicken and sauce together for easy meals later. Use a freezer-safe container, but leave space for expansion. Alternatively, freeze the chicken and sauce separately. To reheat, thaw overnight in the fridge. Then, warm in a pan over low heat or in the microwave until heated through. For storage, use glass or BPA-free plastic containers. They are great for keeping food fresh. Label your containers with the name and date. This helps you keep track of how long it has been stored. Use masking tape or a permanent marker for clear labeling. You can use apple juice for a similar taste. You may also try unsweetened apple juice. If you want less sweetness, use white wine vinegar mixed with water. This mix gives a nice tartness. Yes, you can use boneless chicken. Boneless chicken cooks faster than thighs with bones. It usually takes about 15-20 minutes to cook through. Always check the temperature to ensure it's safe to eat. The chicken should reach an internal temperature of 165°F (75°C). You can use a meat thermometer for precision. Look for clear juices when you cut into the chicken. If the juices run clear, it’s done! This article outlined how to create a tasty chicken dish using simple ingredients. We discussed preparing and searing chicken thighs, cooking aromatics, and combining flavors. I shared tips to enhance taste and present your dish well. We also explored fun variations and storage techniques. Remember, cooking is about experimenting. Don’t hesitate to try new ideas and make the dish your own. Enjoy the process and savor the delicious results!$

French Apple Cider Chicken

A delicious chicken dish cooked with apple cider, apples, and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine French

Servings 4

Calories 400 kcal

Ingredients

4 thighs chicken (bone-in, skin-on)
1 cup apple cider (non-alcoholic)
2 medium apples (Granny Smith or Honeycrisp), cored and sliced
1 large onion, sliced
3 cloves garlic, minced
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down, cooking for about 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
Sauté the Aromatics: In the same pan, add the sliced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add Apples and Cider: Add the sliced apples to the skillet and pour in the apple cider. Stir in the Dijon mustard and thyme. Bring the mixture to a gentle simmer.
Combine and Cook: Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the top. Cover and let simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Finish and Serve: Once cooked, remove the lid and let the chicken rest for a few minutes. Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve the chicken with a generous spoonful of the apple-cider sauce over the top.

Notes

Serve on a rustic wooden platter with apple slices and fresh thyme for a beautiful presentation.

Keyword apple cider, chicken, comfort food