1. Can I use boneless chicken thighs for this recipe?

Yes, you can substitute boneless, skinless chicken thighs for bone-in, skin-on thighs. However, boneless thighs may cook more quickly and may not develop the same crispy texture and depth of flavor that the skin provides. Adjust the cooking time to prevent overcooking.

2. Can I make braised apple cider chicken thighs in a slow cooker?

While this recipe is designed for the oven, you can adapt it for a slow cooker. Sear the chicken thighs in a skillet first, then transfer them to the slow cooker with the sauce ingredients. Cook on low for 4-6 hours, or until the chicken is tender and fully cooked.

3. What can I serve with braised apple cider chicken thighs?

Braised apple cider chicken thighs pair wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad. You could also serve them with quinoa, rice, or even a warm crusty bread to soak up the flavorful cider sauce.

4. How should I store leftovers?

Leftover braised apple cider chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may want to add a little extra apple cider sauce to keep the chicken moist.

Braised Apple Cider Chicken Thighs – Easy & Flavorful Recipe

Name: Braised Apple Cider Chicken Thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 Tbsp. olive oil; 2 lbs. bone-in, skin-on chicken thighs; 1 onion, sliced; 2 garlic cloves, minced; 1 tsp. salt; 1/2 tsp. pepper; 1/8 tsp. smoked paprika; 1/4 cup apple cider vinegar; 2 Tbsp. white wine vinegar; 1 cup apple cider; 1/3 cup golden raisins; Fresh thyme

Description

These Braised Apple Cider Chicken Thighs are a savory and comforting dish perfect for cozy fall dinners. The chicken is braised in a rich apple cider glaze with caramelized onions, golden raisins, and fresh thyme, offering a balance of sweet and savory flavors.

Ingredients

Scale

1 Tbsp. olive oil
2 lbs. bone-in, skin-on chicken thighs
1 onion, sliced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. smoked paprika
1/4 cup apple cider vinegar
2 Tbsp. white wine vinegar
1 cup apple cider
1/3 cup golden raisins
Fresh thyme

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Instructions

Preheat your oven to 400°F (200°C).
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the chicken thighs until golden brown and set aside.
Reduce the heat to medium. Add the onions to the skillet and cook for 5-6 minutes until they become soft and golden brown.
Add minced garlic, pepper, and smoked paprika to the onions, cooking for another 2 minutes.
Deglaze the pan with the apple cider vinegar, then add the apple cider and white wine vinegar. Stir in the golden raisins and bring to a boil. Cook for 5 minutes.
Return the seared chicken thighs to the skillet and top with fresh thyme leaves.
Transfer the skillet to the oven and bake, uncovered, for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and spoon the apple cider mixture over the thighs before serving.

Notes

For a leaner version, you can use boneless, skinless chicken thighs, but they won’t develop the same crispy skin and sear.
If you don’t have smoked paprika, regular paprika works but lacks the depth of flavor.
Ensure the chicken is properly seared to lock in moisture and flavor.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently to avoid overcooking the chicken.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 406
Sugar: 13 g
Sodium: 632 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 43 g
Cholesterol: 238 mg