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  • Writer's pictureSophie Zuckerman

Apple Cider Braised Chicken Thighs

Every week I try and incorporate a chicken thigh dish, and have found that skin-on and bone-in thighs give you the most flavor and bang for your buck. I made this dish for the Jewish New Year this year, and will definitely make it again through the colder months.

Yields 4-6 servings

Prep time: 10 min

Cook time: 1 hr 45 min

Total time: 1 hr 55 min

Recommended equipment: skillet, oven-safe baking dish, saucepan


  • 8 skin-on, bone-in chicken thighs

  • Kosher salt and black pepper to taste

  • 4 tablespoons of olive oil

  • 3 firm Honeycrisp apples, peeled, cored, and cut into ½ inch wedges (honeycrisp has the best combo of tart and sweet flavor)

  • 6 sprigs of fresh rosemary

  • 1 tablespoon of fresh rosemary, chopped

  • 3 medium shallots, thinly sliced

  • 1 cinnamon stick

  • 2 large carrots, cleaned and cut into 3-inch pieces

  • 1 cup of apple cider

  • ½ cup of apple cider vinegar

  • 2 cups of low sodium chicken or vegetable broth


  1. Preheat the oven to 375℉

  2. Pat the chicken completely dry with paper towels and season both sides with salt and pepper.

  3. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering.

  4. Working in batches, brown the chicken thighs, skin side down first, until browned on both sides, about 5 minutes per side. Add more olive oil to the skillet between batches if needed.

  5. Transfer the chicken to an oven-safe baking dish and top with the apple wedges and rosemary sprigs.

  6. Using the same skillet, reduce the heat to medium, and add shallots and carrots seasoning with salt and pepper. Cook the shallots and carrots, stirring occasionally until browned.

  7. Add the chopped rosemary and cinnamon stick, and cook until fragrant, about 30-60 seconds.

  8. Stir in the apple cider and apple cider vinegar. Raise the heat until the liquid has reduced by half. Stir in broth and bring to a boil.

  9. Carefully pour the liquid and shallots over the chicken thighs and apples. Cover the baking dish with foil and braise in the oven for 1 hour.

  10. Move the chicken and apples to a serving platter.

  11. Transfer the braising liquid to a saucepan and set over high heat. Bring to a boil and cook, stirring often, until liquid is reduced by half.

  12. Spoon the sauce over the chicken and serve immediately. Enjoy!

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