Dutch Oven Braised Chicken Thighs (With Apple Cider)

Dutch Oven Braised Chicken thighs cooked with apple slices and herbs, including a sprig of rosemary and sage, in a light sauce. The dish is served in a white baking dish, highlighting the golden chicken and tender apples.

5 from 1 vote

Dutch Oven Braised Chicken Thighs (With Apple Cider)

This cozy and flavorful Dutch Oven Braised Chicken Thighs recipe is the kind of meal you'll want on repeat all fall and winter. Boneless thighs simmer in a cider-herb sauce with tender apples, caramelized shallots, and a hint of garlic-making this a comforting one-pot dinner that's surprisingly simple to pull off.

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: American

Servings:

Calories: 457kcal

Author: Nadia

Ingredients

1.5 lbs Chicken Thighs boneless, skinless
1 teaspoon Sea Salt
½ teaspoon Black Pepper
1 tablespoon Olive Oil
2-3 large Shallots thinly sliced
2 cloves Garlic minced
¾ cup Apple Cider unfiltered preferred
½ cup Chicken Broth
1 teaspoon Stone Ground Mustard
¾ teaspoon Fresh Rosemary finely chopped
¾ teaspoon Fresh Thyme finely chopped
¾ teaspoon Fresh Sage finely chopped
1 Pinch Red Pepper Flakes optional
1 large Pink Lady Apple thinly sliced

Instructions

Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side, until nicely browned. Work in batches if needed. Once browned, transfer the chicken to a plate and set aside.
1.5 lbs Chicken Thighs, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper, 1 tablespoon Olive Oil
Reduce the heat to medium. In the same pot, add the sliced shallots and cook for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
2-3 large Shallots, 2 cloves Garlic
Add the apple cider to deglaze the pot, scraping up any bits stuck to the bottom. Pour in the chicken broth and stir in the mustard, rosemary, thyme, sage, and red pepper flakes if using. Let everything come together for a minute or two.
1 teaspoon Stone Ground Mustard, ¾ cup Apple Cider, ½ cup Chicken Broth, ¾ teaspoon Fresh Rosemary, ¾ teaspoon Fresh Thyme, ¾ teaspoon Fresh Sage, 1 Pinch Red Pepper Flakes
Return the Chicken & Braise: Nestle the chicken back into the pot so it's partially submerged in the sauce. Add the sliced apples on top. Cover the pot and transfer it to a 325°F oven. Braise for 25-30 minutes, until the chicken is tender and flavorful.
1 large Pink Lady Apple

Notes

Expert Tips And Tips

Pat chicken dry: Make sure to pat the chicken dry before searing-this helps it brown up nicely and get that golden crust.
Don't overcrowd the pan: If the pieces are too close together, they'll steam instead of sear. Work in batches for the best color and flavor.
Prep ingredients in advance: Things move quickly once the chicken is seared, so it helps to have everything sliced, chopped, and ready to go before you start cooking.
Slice apples thinly: Thin slices soften beautifully while braising without falling apart or turning mushy.

Use white wine (optional): If you want to add more complexity, a splash of white wine adds great depth and pairs nicely with the cider and herbs.

Nutrition