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

Yes, you can use boneless, skinless chicken thighs, but they won't provide the same crispy texture or richness as bone-in, skin-on thighs. For boneless thighs, reduce the cooking time by 8-10 minutes and check for doneness using a meat thermometer.

2. Can I substitute the apple cider vinegar in the glaze?

While apple cider vinegar provides a unique tangy flavor, you can substitute it with white wine vinegar or lemon juice. However, keep in mind that it may alter the final taste slightly, as apple cider vinegar has a milder, fruitier acidity.

3. Can I prepare this dish ahead of time?

Yes! You can braise the chicken thighs ahead of time, store them in the fridge, and then reheat them before serving. The flavors only get better as they sit, making it an excellent make-ahead meal for busy weeknights or entertaining.

Braised Apple Cider Chicken Thighs: A Perfect Fall Recipe

Description

Braised Apple Cider Chicken Thighs are a perfect fall recipe, combining succulent chicken thighs with a sweet and tangy apple cider glaze. This dish is loaded with flavor from caramelized onions, golden raisins, and fresh thyme, making it an irresistible choice for cozy dinners or special occasions.

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).
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
Cook the onions in the same skillet for 5-6 minutes until golden and soft. Add minced garlic, pepper, and smoked paprika, and cook for another 2 minutes.
Deglaze the pan with apple cider vinegar and white wine vinegar. Stir in the apple cider and bring to a boil.
Add golden raisins to the skillet and cook the sauce for 5 minutes, allowing it to thicken slightly.
Return the chicken thighs to the skillet, and top with fresh thyme.
Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve the chicken thighs with the cider sauce spooned over the top.

Notes

Bone-in, skin-on chicken thighs provide the best flavor and texture. Boneless, skinless thighs can be used, but they will lack the crispy skin and rich flavor.
If the sauce is too sweet, add more apple cider vinegar to balance the flavor.
Leftovers can be stored in the fridge for up to 3 days and reheated before serving.
For a gluten-free version, serve with quinoa or brown rice.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Main
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