Braised Chicken Thighs

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Ingredients For Braised Chicken Thighs

• Chicken Thighs
• Olive Oil
• Carrots
• Onion
• Garlic
• Flour
• Cider vinegar
• Dried thyme
• Chicken stock
• Salt and pepper
• Butter

How To Make This Recipe

• Preheat oven to 350°
• In a large enameled cast-iron pot, heat olive oil. Season chicken thighs with salt and pepper then sear in pot. Cook over moderately high heat, in batches until golden brown.
• Add carrots, garlic and onion, cook over low heat until tender. Pour in flour and stir. Continue stirring as you add in cider vinegar, scraping up any browned bits from bottom of the pot. Bring sauce to a boil and cook until thickened.
• Add broth, thyme and season with salt and pepper. Bring to a boil. Nestle the chicken in sauce, skin side up. Transfer pot to oven and braise chicken until cooked through. Remove pot from oven and preheat to broil. Transfer chicken to a baking sheet, skin side up. Broil on middle rack of the oven until skin is golden and crisp.
• Continue to cook down sauce until it’s thickened and there is half as much liquid. Stir in butter and season with salt and pepper. Return the chicken to the casserole, skin side up, and serve.

How to Serve Braised Chicken Thighs

This recipe is great for feeding loved ones, so I like to serve it family style, right out of a casserole dish on the table. After the Chicken thighs come out of the oven, I transfer then to a casserole dish and drizzle the sauce on top.

You can pair these Chicken Thighs with all kinds of different side dishes but here are a couple of my favorites…

• Easy Scalloped Potatoes Recipe
• Crock Pot Maple Bacon Green Beans
• Air Fryer Baked Potatoes
• Twice Baked Sweet Potatoes
• Easy Roasted Broccoli Recipe
• Crispy Air Fryer Brussels Sprouts

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Cider Braised Chicken

With the temperatures dropping, you already know it's time for comfort food! Tender, juicy Braised Chicken Thighs are simple to make and out of this world delicious. Packed with rich flavors, this easy to make recipe is sure to keep you and your family warm this winter!

4 from 12 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours

Servings: 4

Author: Donya Mullins

Ingredients

• 4 chicken leg quarters
• 2 tablespoons olive oil
• 5 – 6 carrots – roughly chopped
• 1 onion – chopped
• 5 cloves garlic – sliced
• 2 tablespoons flour
• 1 cup cider vinegar
• 2 teaspoons dried thyme
• 3 cups chicken stock
• salt and pepper
• 3 tablespoons butter

Instructions

• Preheat oven to 350°
• In a large enameled cast-iron pot, heat olive oil.
• Season chicken thighs with salt and pepper and add to pot, skin side down.
• Cook over moderately high heat, in batches, turning once, until golden brown, about 12 minutes.
• Spoon off all but 2 tablespoons of fat in pot.
• Add carrots, garlic and onion – cook over low heat until tender – 5 minutes.
• Add flour and stir for 1 minute.
• Add cider vinegar and stir, scraping up any browned bits from bottom of the pot. Bring sauce to a boil and cook until thickened, 3 minutes.
• Add broth, thyme and season with salt and pepper. Bring to a boil.
• Nestle the chicken in sauce, skin side up. Transfer pot to oven and braise chicken for about 50 minutes, until cooked through.
• Remove pot from oven and preheat to broil.
• Transfer chicken to a baking sheet, skin side up. Broil on middle rack of the oven until skin is golden and crisp, about 5 minutes.
• Simmer sauce over moderate heat until reduced to about 1/2 – 10 to 15 minutes.
• Stir in butter and season with salt and pepper.
• Return the chicken to the casserole, skin side up, and serve.