Hard Apple Cider Braised Chicken Thighs
Hard Apple Cider Braised Chicken Thighs are a new fall favorite around here. Simmered in hard apple cider, chicken stock, onion and fennel seeds, this chicken is bursting with all the warm, hearty flavors of fall.
Servings 4 servings
- 2 Tbsp. olive oil, divided
- 1 medium yellow onion, diced
- 1 Tbsp. fennel seeds
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 lbs. bone-in chicken thighs
- 1 12 oz. bottle hard apple cider
- 1/2 to 1 cup chicken stock
Heat a skillet (large enough to fit all the chicken) over medium heat. Add 1 tablespoon olive oil and heat. Add the onion and fennel seeds to the skillet and sauté until onion is translucent, 3 to 5 minutes. Remove onion mixture from the pan and bump heat up to medium-high.
Add remaining 1 tablespoon olive oil. Pat chicken dry with a paper towel then season both sides with salt and pepper. Add chicken, skin side down, to the pan. Sear on first side until golden brown, 4 to 5 minutes. Sear second side then remove to a plate. It will not be cooked through at this point.
Add onions back to the skillet along with the hard apple cider and 1/2 cup chicken stock. Allow it to boil for 2 to 3 minutes then return the chicken, along with any juices on the plate, to the skillet. You want the liquid to reach halfway up the chicken. If you need more liquid, add a bit more chicken stock. Reduce heat to low so the liquid is simmering but not boiling. Cover and cook for 45 minutes, or until chicken is cooked through.
Preheat the broiler. Remove the chicken from the pan to a baking sheet. Broil chicken until skin is browned and crispy. While chicken is broiling, bump the heat up to medium high and simmer the remaining sauce until it's thickened to a gravy-like consistency. Serve chicken with a spoonful of sauce.