Cider-Braised Chicken Thighs with Crisp Skin and Apple-Mustard Pan Sauce

Preparation

Cider-Braised Chicken Thighs with Crisp Skin There is a small but important bit of kitchen discipline in this recipe: the chicken skin must be browned before the cider goes into the pan, and the cider should come only partway up the meat. If the skin is covered, it softens. If the pan is too hot during the braise, the sauce reduces before the chicken is tender. Once those two things are under control, this is a fairly forgiving dinner. The sauce is built in the same skillet from browned chicken drippings, onions, apple, cider, stock, and Dijon mustard. The apple brings autumn flavor without turning the dish into something sweet. I prefer a firm, tart apple such as Granny Smith, Braeburn, or Pink Lady; very soft apples disappear into the sauce. Prep time: 25 minutes Cook time: 55 minutes Total time: 1 hour 20 minutes Servings: 4 Difficulty: Intermediate Method 1. Pat the chicken thighs very dry with paper towels. Trim away any loose flaps of skin or large clumps of fat, but leave the skin attached. Season both sides with the salt and black pepper, working a little seasoning under the skin where you can without tearing it. Let the chicken sit at room temperature for 15 to 20 minutes while you prepare the other ingredients. This takes the chill off the meat and gives the salt a little time to work. 2. Heat a large, heavy ovenproof skillet over medium heat for a minute or two. Add the olive oil, then place the chicken thighs skin-side down in a single layer. They should make a steady, quiet sizzle. If the sound is aggressive and the skin starts darkening immediately, lower the heat; high heat burns the skin before the fat has rendered. 3. Cook the chicken skin-side down for 8 to 10 minutes without moving it. Pour off a little excess fat if the pan becomes flooded, leaving about 2 tablespoons behind. The skin should be deep golden brown and feel firm around the edges. If it is still pale, give it another 2 minutes. Do not worry if the underside of the chicken is not cooked yet. 4. Turn the chicken over and cook the flesh side for 2 minutes. Transfer the thighs to a plate, keeping the browned fat in the skillet. They will finish cooking later, so this stage is only for building color and leaving the fond in the pan. 5. Reduce the heat to medium-low. Add the sliced onion and cook for 4 to 5 minutes, stirring often, until it begins to soften. Add the apple and cook for 2 minutes more. If the brown bits on the pan bottom look close to burning, add a tablespoon of water and scrape them up with a wooden spoon. Dark brown is useful; black tastes harsh. 6. Add the minced garlic, thyme, and sage. Stir for 30 seconds, just until the garlic smells fragrant. Pour in the apple cider and use the wooden spoon to loosen any remaining fond. Let the cider bubble for 3 to 4 minutes, until reduced by roughly one-third. This brief reduction keeps the finished sauce from tasting thin and overly sweet. 7. Pour in the chicken stock and vinegar. Stir in the Dijon mustard until it is mostly smooth, then return the chicken to the skillet skin-side up. The liquid should reach about halfway up the thighs, not cover the skin. If your skillet is wider than expected and the liquid looks shallow, add another 1/4 cup stock; if it nearly covers the chicken, remove a little with a spoon. 8. Bring the liquid to a gentle simmer, then transfer the uncovered skillet to a 375°F (190°C) oven. Braise for 30 to 35 minutes, until the thickest part of the chicken reaches at least 175°F (80°C) and a fork slips into the meat easily. Chicken thighs are more tender a little past the minimum safe temperature. Keep the liquid at a lazy simmer rather than a hard boil, which can make the meat tighten. 9. Move the skillet from the oven and transfer the chicken to a clean plate or a small baking sheet, keeping it skin-side up. If the skin has softened slightly during the braise, place the chicken under the broiler for 1 to 2 minutes while watching it closely. This is optional, but it restores the crisp surface. Do not walk away; the skin can go from browned to scorched quickly. 10. Put the skillet over medium heat and simmer the sauce for 4 to 7 minutes, stirring occasionally, until it lightly coats the back of a spoon. The apple pieces should be tender but still recognizable. Taste before adding more salt because the stock, mustard, and reduced cider may already have enough. If the sauce tastes too sweet, add another teaspoon of cider vinegar. If it tastes sharp, whisk in the butter at the end. 11. Turn off the heat and whisk in the cold butter, one piece at a time. This gives the sauce a smoother texture and rounds off the acidity. Taste again and adjust with a pinch of salt or a few grinds of pepper. Return the chicken to the skillet for a minute or two, keeping the skin above the sauce, then spoon the pan sauce around rather than over the crisp skin. 12. Serve the chicken immediately with the apples and onions from the pan. Mashed potatoes are especially useful here because they catch the cider sauce, but roasted delicata squash, buttered egg noodles, or plain rice also work. A bitter green salad with a sharp vinaigrette keeps the plate from feeling heavy. What matters most when making this recipe Dry chicken skin browns better than damp chicken skin. If you have time, season the thighs and leave them uncovered on a tray in the refrigerator for several hours, then bring them out while the oven heats. The surface dries further and the seasoning reaches the meat more evenly. If you do this, there is no need to add extra salt later. Use a skillet that can go from stovetop to oven. A 12-inch cast-iron skillet or wide enameled braiser gives the chicken enough room to brown instead of steam. Crowding the thighs is the most common reason the skin stays pale. Cook in two batches if necessary, adding a little more oil only if the pan is genuinely dry. The best check for doneness is both temperature and texture. A thermometer inserted into the thickest part, avoiding the bone, should read at least 175°F (80°C). The chicken should also feel tender when pierced. At 165°F, it is safe, but thighs often need more time to become pleasantly soft. If your cider is very sweet, use half cider and half unsweetened apple juice, or add an extra teaspoon of vinegar at the end. Do not use hard cider unless you specifically want an alcoholic, more bitter sauce; its carbonation does not add anything important here. Dry white wine can replace the cider, though the sauce will lose some of its autumn character. For a dairy-free version, finish the sauce with 1 tablespoon of extra-virgin olive oil instead of butter. The sauce will be a little less glossy but still good. Bone-in, skin-on chicken breasts can be used, although they need closer attention and should be removed as soon as they reach about 160 to 165°F so they do not dry out. Make-ahead and storage The chicken can be browned and the sauce base can be prepared up to a day ahead, but braise the chicken close to serving time for the best skin. For leftovers, cool the chicken and sauce separately if possible and refrigerate in covered containers for up to 3 days. Reheat the chicken uncovered in a 375°F oven until hot, then warm the sauce in a saucepan. Microwaving works for the meat, but the skin will be soft. The sauce may thicken in the refrigerator. Loosen it with a splash of stock or water over low heat, and do not boil it hard after adding the butter. If freezing, freeze the sauce and chicken separately for up to 2 months; the texture of the cooked apple will be softer after thawing, but the flavor remains sound. Frequently asked questions Can I make cider-braised chicken thighs without an ovenproof skillet? Yes. Brown the chicken and build the sauce in a regular skillet, then transfer everything to a shallow baking dish. Keep the chicken skin-side up and use enough liquid to come halfway up the meat. Return the sauce to the skillet afterward for reduction. Why did my chicken skin lose its crispness? The braising liquid probably reached the skin, or the chicken sat in the sauce after cooking. Keep the liquid below the skin line and place the cooked thighs under the broiler for a minute or two if needed. Sauce should be spooned around the chicken, not over the skin. Can I use boneless chicken thighs? You can, but the recipe will cook faster and will not produce the same crisp skin. Brown the boneless thighs for about 4 minutes per side, then simmer them in the sauce on the stovetop for roughly 15 to 20 minutes, checking that they are tender and cooked through. What kind of apple works best? Choose a firm apple that holds its shape, such as Granny Smith, Braeburn, Pink Lady, or Honeycrisp. Dice it into pieces slightly larger than the onion slices so it does not completely dissolve during the braise. Can I make the sauce less tangy? Reduce the cider vinegar to 1 teaspoon and add more only after tasting the reduced sauce. The Dijon also contributes acidity, so the final adjustment is best made after the chicken has cooked and the sauce has reduced. Nutrition notes Based on four servings and including the pan sauce, each serving contains approximately 560 calories, 36 grams of protein, 29 grams of fat, 28 grams of carbohydrates, and 5 grams of fiber. The estimate will vary with the size of the chicken thighs, how much skin and rendered fat remain in the pan, and the stock used. Serving the chicken with potatoes or noodles will add those sides to the total.

Ingredients

• Ingredients
• 8 bone
• in
• skin
• on chicken thighs
• about 3 1/2 to 4 pounds
• the skin browns well and the bones keep the meat moist during the braise
• 1 1/2 teaspoons kosher salt
• seasons the chicken
• use slightly less if using fine table salt
• 1/2 teaspoon freshly ground black pepper
• adds a mild
• savory heat
• 1 tablespoon olive oil
• helps the chicken start browning before its fat renders
• 1 medium yellow onion
• thinly sliced
• softens into the base of the sauce
• 1 medium firm tart apple
• cored and cut into 1/2
• inch pieces
• brings autumn flavor while holding its shape
• 3 garlic cloves
• minced
• adds savory depth without dominating the cider
• 1 teaspoon fresh thyme leaves
• or 1/2 teaspoon dried thyme
• gives the sauce a woodsy note
• 1/2 teaspoon chopped fresh sage
• or 1/4 teaspoon dried sage
• works particularly well with chicken and apple
• 1 cup unsweetened apple cider
• forms the main braising liquid and reduces into the pan sauce
• 1 cup low
• sodium chicken stock
• keeps the sauce savory and provides enough liquid for a gentle braise
• 1 tablespoon apple cider vinegar
• balances the sweetness of the cider and apple
• 1 tablespoon Dijon mustard
• adds sharpness and helps give the sauce body
• 2 tablespoons cold unsalted butter
• cut into small pieces
• finishes the sauce with a smoother texture
• Additional salt and black pepper
• as needed
• adjusts the sauce after reduction