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Hard Cider Braised Chicken

Tender chicken thighs and apples pair beautifully with hard cider, bacon, mustard, and herbs in this comforting autumn dish.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 982 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3 to 3-1/2 pounds), trimmed of excess skin
  • 1 teaspoon smoked paprika (approximate)
  • 8 ounces thick cut bacon , cut into lardons
  • 3 medium Fuji apples , peeled, cored, and cut into 8 wedges each
  • 3/4 cup chopped shallots
  • 2 large garlic cloves , minced
  • 3 tablespoons all-purpose flour
  • 12 ounces hard cider (dry or medium-dry)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon grainy or "Old Style" mustard (I use Maille)
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1/3 cup heavy cream
  • 2 teaspoons Applejack (apple brandy) (optional, but highly recommended)
  • kosher salt and freshly ground pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Dry chicken thighs with paper towels. Season with salt and pepper on both sides. Rub a pinch of smoked paprika onto the skin side.
  3. In a large frying pan, sauté pan, or wide Dutch oven, cook bacon over medium high heat until crisp. Remove the bacon from pan with a slotted spoon and drain on paper towels. Set aside.
  4. Drain all but 2 tablespoons of drippings from the pan. Brown the chicken over medium-high heat, starting with the skin side down, for 3-4 minutes per side, until golden. Depending on the size of your pan, you might have to do this in 2 batches. Transfer chicken to a plate and set aside.
  5. Pour off all but 2 tablespoons of fat from the pan. Add apple wedges and shallots, and sauté over medium-high heat until apples are just beginning to brown around the edges, about 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
  6. Stir in flour and cook for 1-2 minutes. Pour in hard cider and chicken broth, scraping the brown bits from the bottom of the pan. Stir in Dijon and grainy mustards, all but 2 tablespoons of the reserved bacon, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  7. Add the chicken and any accumulated chicken juices back to the pan, skin side up. Nestle the chicken thighs into the apples and sauce, but don't fully submerge them. Bake for 20-35 minutes (depending on the size of the chicken thighs), until the sauce is bubbling and the chicken registers 170-175 degrees F away from the bone.
  8. Remove chicken and apples from the pan to a platter and loosely tent with foil. Return the pan to the stove to finish the sauce.
  9. Use a spoon to skim any extra fat from the top of the sauce. Stir in heavy cream and Applejack (if using) into the sauce and simmer for 2-3 minutes. Season to taste with salt and pepper.
  10. Spoon the sauce over the chicken and apples and serve with egg noodles or potatoes. Garnish with the reserved bacon.

Nutrition Information

Serving 0.25recipe Calories 982kcal (49%) Carbohydrates 37g (12%) Protein 48g (96%) Fat 68g (105%) Saturated Fat 22g (110%) Cholesterol 286mg (95%) Sodium 704mg (29%) Potassium 932mg (27%) Fiber 6g (24%) Sugar 20g (40%) Vitamin A 856IU (17%) Vitamin C 12mg (13%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 982

% Daily Value*

Serving 0.25recipe
Calories 982kcal 49%
Carbohydrates 37g 12%
Protein 48g 96%
Fat 68g 105%
Saturated Fat 22g 110%
Cholesterol 286mg 95%
Sodium 704mg 29%
Potassium 932mg 20%
Fiber 6g 24%
Sugar 20g 40%
Vitamin A 856IU 17%
Vitamin C 12mg 13%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.