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Cider Braised Chicken

Flavored with cider vinegar, thyme and butter, this braised chicken dish is great for when the weather starts to cool off.
3.5 from 4 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Servings: 4
Author: Donya | asouthernsoul.com


  • 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


  • 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.