Name: Apple Cider Braised Chicken Thighs With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Cuisine: Unknown
Ingredients: 1 1/2 pounds bone-in and skin on chicken thighs (680 g/ about 8 thighs); salt and pepper; 2 tablespoon vegetable oil, divided (30 ml); 8 oz (227 g) white or brown (cremini) mushrooms, sliced; 2 onions, thinly sliced; 2 sprigs fresh thyme or 1 teaspoon (5 ml) dried thyme; 1 cup apple juice, divided (240 ml); 1 cup beef stock (240 ml)

Description

Learn how to make delicious Apple Cider Braised Chicken Thighs With Thyme. This easy recipe is perfect for a flavorful and comforting meal.

Ingredients

1 1/2 pounds bone-in and skin on chicken thighs (680 g/ about 8 thighs)
salt and pepper
2 tablespoon vegetable oil, divided (30 ml)
8 oz (227 g) white or brown (cremini) mushrooms, sliced
2 onions, thinly sliced
2 sprigs fresh thyme or 1 teaspoon (5 ml) dried thyme
1 cup apple juice, divided (240 ml)
1 cup beef stock (240 ml)

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Instructions

Place a large pan or skillet with a lid on medium heat. Once it’s hot, pour just enough oil to lightly cover the surface (approximately a tablespoon).
Generously season both sides of the chicken with salt and pepper. Lay the chicken pieces in the pan with the skin facing down, ensuring there’s space between each piece. Cook until the skin turns golden brown, about 7 minutes. Turn them over to brown the other side for about 5 minutes, then take them out of the pan and put them aside. (The chicken doesn’t need to be fully cooked at this point.) Use a paper towel to clean off any burnt bits from the pan.
Pour another tablespoon of oil into the skillet and add the sliced mushrooms. Cook them over medium-high heat for around 5 minutes until they begin to brown and caramelize.
Add a further tablespoon of oil, then toss in the sliced onions and thyme. Cook for another 3-5 minutes to soften the onions.
Pour in 1/2 cup (120 ml) of apple juice into the pan. Increase the heat to high until it simmers, then allow it to simmer for an additional 2-3 minutes to slightly thicken and reduce.
Mix in the remaining 1/2 cup of apple juice along with the beef stock. Return the chicken to the pan. Cover with the lid and cook on medium heat for roughly 15 minutes or until the chicken is fully cooked. Remove the lid and continue cooking for another 5 minutes.
Sample the dish and adjust the seasoning with more salt and pepper if necessary before serving.

Notes

Use bone-in, skin-on chicken thighs for a more flavorful dish.
Season the chicken generously with salt and pepper to enhance the taste.
Caramelize the mushrooms thoroughly to bring out their natural umami flavor.