Description
French Apple Cider Chicken is a savory and slightly sweet dish featuring crispy chicken thighs simmered in a fragrant sauce of apple cider, Dijon mustard, fresh thyme, and tender apples. The combination of the rich pan sauce with the crisp skin of the chicken and fruity notes from the apples makes for a comforting yet elegant meal perfect for any season.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (preferably fresh)
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 medium apples, cored and sliced (preferably Granny Smith or Honeycrisp)
- 3 tablespoons butter
- Fresh parsley or thyme for garnish (optional)
Instructions
- Season the Chicken: Begin by patting the chicken thighs dry with paper towels to remove excess moisture, which helps achieve a crispy skin. Season both sides generously with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. When hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove chicken from the pan and set aside.
- Sauté Onions and Garlic: In the same pan, add the thinly sliced onion. Cook, stirring frequently, for 3-4 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
- Add Apple Cider and Reduce: Pour in the apple cider, scraping the browned bits from the bottom of the pan to incorporate flavor. Bring to a simmer and let the cider reduce slightly for about 5 minutes.
- Prepare the Sauce: Stir in the chicken broth and Dijon mustard until combined. Add fresh thyme leaves, salt, and pepper, mixing thoroughly to blend all flavors.
- Simmer the Chicken: Return the seared chicken thighs to the pan skin-side up, nestling them in the sauce. Arrange the sliced apples around the chicken pieces.
- Cook Covered: Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Reduce the Sauce: Remove the chicken and set aside. Increase heat to medium-high and allow the sauce to reduce for 5-10 minutes, stirring occasionally to thicken.
- Finish the Sauce: Stir in the butter until melted and fully incorporated to add richness. Taste and adjust seasoning as needed.
- Serve: Plate the chicken thighs and spoon the apple slices and buttery sauce on top. Garnish with fresh parsley or thyme if desired, and serve immediately.
Notes
- Patting the chicken dry before seasoning is key to achieving crispy skin.
- Use fresh apple cider for the best flavor; avoid sweetened or spiced versions.
- Granny Smith or Honeycrisp apples hold their shape well and provide a nice balance of tartness and sweetness.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) to be safely cooked.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: French Chicken Dinner, Apple Cider Chicken, Fall Recipes, Chicken Thighs, One-Pan Meal
