There’s nothing more comforting on a chilly autumn day than a piping hot meal that evokes a sense of comfort. It’s always a cherry on top if that comforting meal is also prepared in just one pot minimizing the dish clean up to maximize time spent cuddle up on the couch.
For me, this one pot cider braised chicken thighs is just what the doctor ordered on these ever increasing brisk days. It’s full of delicious cider, shallots, thyme, and moist chicken thighs. While it is extremely tasty it is also just as easy to make taking less than an hour and minimal dirty dishes.
I recommend serving this dish with your favorite pasta, rice, or potato dish for a truly hearty meal that the whole family will love. I’m confident this is sure to become as much of a staple in your home as it is in mine.
Cider Braised Chicken Thighs
- 4 Boneless, Skin-on Chicken Thighs
- 1 Shallot minced
- 1 Cup Hard Cider
- 1 Cup Chicken Broth
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1/2 Tbsp Thyme
- Salt & Pepper
- Start by seasoning each side of the chicken thighs with salt and pepper. Next add a medium sized pan, preferably a dutch oven over medium-high heat with the olive oil. Once the oil is hot, place the chicken thighs skin side down in the pan. Cook until the skin is crispy and golden then flip the chicken over. Cook for an additional 2 minutes then remove the chicken from the pan.
- Next, add the butter and minced shallot to the same pan. Cook until the shallots until translucent. Then add the cider and simmer until it reduces by half. Add the chicken broth, thyme, and chicken thighs back to the pan and cover with a lid and reduce the heat to medium-low. Cook covered for 25-30 minutes until the chicken is cooked through but still juicy.
- Serve with your favorite dish and enjoy!