Cider-Braised Chicken With Apples, Onions & Thyme

Name: Cider-Braised Chicken With Apples, Onions & Thyme
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon 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; 8 sprig fresh thyme; Freshly ground black pepper; 1 cup chicken or vegetable stock; 1 cup dry hard cider; Bread, noodles, or potatoes, for serving

Instructions

Here at Catbird Cottage, this dish is in regular rotation for top-notch comfort food: cider-braised chicken, apples, and onions, all in a savory-sweet, thyme-infused sauce. This recipe brings fall’s greats together—picking apples and roasting dinner—creating a meal so good, you likely won’t have leftovers. The secret lies in deeply browning the elements in a skillet (I love cast-iron), then creating a lush sauce with your favorite hard cider and good stock. Finished in the oven, the bubbling braise fills the house with an incredible aroma and produces onions and apples that are melting-soft. Definitely serve with crusty bread or mashed potatoes to soak up the savory sauce. Helpful tools for this recipe: - Staub Enameled Cast Iron Skillet - Five Two Bamboo Double Sided Cutting Board - Five Two Essential Kitchen Knives

Updated at: Sat, 16 Aug 2025 14:27:13 GMT