Ingredients
Equipment
Method
Prepare the Ingredients
- Start by slicing the onions and coring and slicing the apples. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This helps the skin crisp up beautifully during searing.
Sear the Chicken
- Heat 2 tablespoons of olive oil over medium-high heat in your skillet. Once shimmering, add the chicken thighs skin-side down. Sear without moving for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set it aside on a plate.
Cook the Onions and Apples
- In the same skillet, reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until they begin to soften and caramelize, about 8 minutes. Then add the apple slices and cook for an additional 3-4 minutes, allowing the apples to soften but not turn mushy.
Deglaze and Braise
- Pour in the 2 cups of apple cider and 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon of dried thyme and season with additional salt and pepper to taste.
- Return the chicken thighs to the skillet, nestling them into the onions and apples with the skin side up. Cover with a lid or foil, reduce the heat to low, and let everything braise gently for 25-30 minutes until the chicken is cooked through and tender.
Finish and Garnish
- Once the chicken is done, remove the lid and increase the heat slightly to reduce the sauce if it seems too thin. Spoon the rich cider sauce over the chicken and garnish with fresh thyme sprigs for an inviting presentation.
Notes
- For a savory boost, add 1-2 cloves of minced garlic when cooking the onions.
- Swap apples for ripe pears in spring or summer for a different sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.