Basque Cider Braised Chicken and Apples
Tender bone-in chicken thighs are seared golden, then braised low and slow with dry hard cider, caramelised apples, and fresh thyme until melt in your mouth tender. This cozy fall dinner comes together in one pot and is finished with a silky, slightly tangy sauce.
Equipment
- Dutch oven
- Tongs
- Chef's knife
- Cutting board
Ingredients
- 6 bone-in, skin-on chicken thighs patted dry
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 2 medium apples Honeycrisp or Gala, cored and sliced into wedges
- 1.5 cups dry hard cider
- 1 cup chicken broth low sodium
- 2 tablespoons Calvados or apple brandy optional
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup heavy cream or crème fraîche optional, for finishing
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels, then season generously on both sides with kosher salt and black pepper.
- Heat olive oil and one tablespoon of butter in a Dutch oven over medium-high heat. Sear the chicken skin-side down for 6 to 8 minutes until golden, then flip and sear another 3 to 4 minutes. Transfer to a plate.
- Lower the heat to medium, add the remaining butter, and cook the sliced onion for 4 to 5 minutes until softened.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the apple wedges and cook for 5 to 6 minutes, stirring occasionally, until lightly caramelized at the edges.
- Pour in the hard cider and Calvados, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
- Stir in the chicken broth, thyme sprigs, and bay leaf, then nestle the chicken back into the pot skin-side up.
- Bring to a gentle simmer, cover, reduce heat to low, and braise for 35 to 40 minutes until the chicken reaches 165°F and is tender.
- Transfer the chicken to a plate and simmer the sauce uncovered for about 5 minutes to thicken. Stir in the cream or crème fraîche if using.
- Discard the bay leaf and thyme stems, return the chicken to the pot, spoon the sauce and apples over the top, garnish with parsley, and serve warm.
Notes
For the best flavor, use a dry or semi-dry hard cider rather than sweet cider, which can make the sauce overly sweet. Sear the chicken in batches if your pot is small to avoid steaming the skin. Leftovers keep well in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.