Cider-braised chicken with apples, onions and thyme

Updated at: Wed, 16 Aug 2023 23:52:28 GMT

Step 1

Heat the oven to 400°F. Pat dry the chicken thighs. Heat a large, ovenproof

Step 2

skillet (at least 10 to 12 inches in diameter) until hot over medium-high heat,

Step 3

then add the oil and swirl to coat. Add the thighs, skin side down, and sprinkle

Step 4

with kosher salt. Sear for 3 minutes, then add the onion halves, cut side down,

Step 5

and sear for another 5 minutes. You can rotate the pan as needed for even

Step 6

browning, but don’t disturb the chicken or onions. Flip the onions. Check the

Step 7

chicken—its skin should be golden. If it’s golden, flip the chicken, too. (If not,

Step 8

wait another minute or so.) Cook for 3 minutes, then add the apples, cut side

Step 9

down, scooting the onions and chicken as needed. Throw in the thyme sprigs

Step 10

and season everything with salt and pepper. Cook the apples for 4 to 7 minutes,

Step 11

until they’re evenly browned, then flip them over. Carefully pour in the cider—it

Step 12

will boil vigorously—and let it simmer for 4 to 8 minutes, until reduced by about

Step 13

half. Add the stock and bring to a boil. Transfer the pan to the oven. Roast for

Step 14

10 to 15 minutes, until the chicken thighs reach 165°F on an instant-read

Step 15

thermometer, or their juices run clear when the meat is pierced with a knife. The

Step 16

sauce will be thin, the consistency of pan juice rather than a thick gravy. Season

Step 17

to taste with salt and pepper. Serve with something starchy—like crusty bread,

Step 18

noodles, or potatoes—to soak up all the sauce.

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