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Crispy Skin Braised Chicken Thighs with Apple Cider Gravy

Close-up of two golden-brown, seasoned braised chicken thighs resting in a rich, savory sauce on a white plate.
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Make restaurant-quality, fall-off-the-bone tender chicken thighs in one pot. This easy Dutch oven recipe features bone-in thighs seared for crispy skin, then slow-braised in a savory apple cider gravy for a perfect weeknight chicken dinner.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup apple cider
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Mix salt, pepper, and paprika. Rub the mixture over the chicken skin and flesh.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the chicken thighs skin-side down and sear for 6 to 8 minutes until the skin is deeply golden brown and crisp. Remove the chicken and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the Dijon mustard, apple cider vinegar, thyme, and bay leaf into the onions. Cook for 1 minute.
  5. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  6. Return the chicken thighs to the pot, skin-side up, ensuring the skin stays above the liquid as much as possible.
  7. Cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C). Braise for 40 to 50 minutes, or until the chicken is very tender and reaches an internal temperature of 175°F (80°C).
  8. Carefully remove the chicken thighs from the pot and set them aside on a plate, covering loosely with foil to keep warm.
  9. Place the Dutch oven back on the stovetop over medium heat. Remove the bay leaf. Let the sauce simmer gently for 5 to 10 minutes, allowing it to reduce slightly and thicken into a gravy consistency. Taste and adjust seasoning if needed.
  10. Serve the juicy braised chicken thighs immediately, spooning the rich apple cider gravy over the top.

Notes

  • To maintain the crispy skin, avoid submerging the skin in the braising liquid. If your pot is shallow, you may need to baste the skin occasionally with the liquid.
  • For a deeper sauce flavor, you can substitute dry white wine for half of the chicken broth.
  • This recipe works well with chicken thighs bone in, which adds more flavor to the final gravy.

Nutrition

Find it online: https://cookingzenith.com/braised-chicken-thighs-apple-cider-gravy/