Cider-Braised Chicken with Apples, Onions & Thyme
Cider-Braised Chicken with Apples, Onions & Thyme
INGREDIENTS
4 bone-in, skin-on chicken thighs
1 tbsp extra-virgin olive oil
Kosher salt
4 small yellow onions, halved and peeled
2 to 3 small apples (such as Stayman-Winesap, Fuji, or Mutsu), cored and halved
1 cup chicken or vegetable stock
1 cup dry hard cider
8 sprigs fresh thyme
Freshly ground black pepper
DIRECTIONS
Heat the oven to 400°F.
Pat-dry the chicken thighs. Heat a large, ovenproof skillet (at least 10 inches in diameter) until hot over medium-high heat, then add the oil and swirl to coat. Add the thighs skin-side down and sprinkle the tops with kosher salt. Sear for 3 minutes, then add the onion halves, cut-side down, and sear for another 5 minutes. You can rotate the pan as needed for even browning, but don’t disturb the chicken or onions.
Flip the onions. Check the chicken—its skin should be golden. If it’s golden, flip the chicken too. (If not, wait another minute or so.) Cook for 3 minutes, then add the apples, cut-side down, scooting the onions and chicken as needed. Throw in the thyme sprigs and season everything with salt and pepper. Cook the apples for about 7 minutes, until they’re evenly browned, then flip them over.
Carefully pour in the cider—it will roil vigorously—and let it simmer for about 4 minutes, until reduced by about half. Add the stock and bring to a boil.
Transfer the pan to the oven. Roast for 10 to 15 minutes, until the chicken thighs reach 165°F on an instant-read thermometer, or their juices run clear when the meat is pierced with a knife.
Serve with something starchy—like crusty bread, noodles, or potatoes—to soak up all the sauce.