Description
Tender braised chicken thighs cooked with sweet apples, caramelized onions, and tangy Dijon mustard in a savory cider-infused sauce for a comforting, fall-inspired main dish.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 apples (such as Honeycrisp or Granny Smith), cored and sliced
- 2 garlic cloves, minced
- 1 cup apple cider (or chicken broth)
- 1/2 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp butter (optional, for finishing sauce)
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden brown, then flip and sear the other side for 3–4 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add sliced onion and cook for 5 minutes until softened. Add apple slices and cook for another 3–4 minutes until slightly caramelized.
- Stir in garlic and cook for 30 seconds until fragrant. Deglaze the pan with apple cider, scraping up browned bits.
- Add chicken broth, Dijon mustard, and thyme. Stir to combine.
- Return chicken thighs to the pan, skin-side up. Reduce heat to low, cover, and simmer for 30–35 minutes, or until chicken reaches 175°F (80°C) internally and is tender.
- Optional: Remove chicken, whisk in butter to finish the sauce, then return chicken to coat.
- Garnish with parsley and serve warm over mashed potatoes, rice, or roasted vegetables.
Notes
- For extra depth, add a splash of apple cider vinegar or white wine before simmering.
- Boneless, skinless thighs can be used, but reduce cooking time by 5–7 minutes.
- This dish pairs beautifully with crusty bread to soak up the sauce.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Braise
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 380
- Sugar: 9g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
Keywords: braised chicken thighs, apple chicken recipe, dijon chicken, fall chicken recipe, cider braised chicken