The Cider Braised Pork Chops were such a hit, when I saw this recipe for Apple Cider Chicken I knew I had to try it. The levels of flavor that come from using apples, cider, apple brandy, and cider vinegar combined with the crispy skinned chicken make this dish a hit. And, unlike the chops, it requires only a few minutes in the oven, so it’s great for a weeknight meal. This recipe is from the same source as well, our friends at Cook’s Country from America’s Test Kitchen, so you know it’ll be good!
Apple Cider Chicken
- 3 pounds bone-in, skin-on chicken pieces (I used thighs, but other pieces are fine, adjust cooking times as needed)
- Salt and pepper
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 2 teaspoons all-purpose flour
- 1 large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
- 1 cup apple cider
- 1/4 cup apple brandy (see note)
- 1 teaspoon cider vinegar
Heat your oven to 450 degrees with the rack in the middle position.
In an ovenproof skillet or Dutch oven, heat the oil over medium-high heat until just smoking. Rinse and pat the chicken thighs dry with paper towels. Season with salt and pepper. Cook the chicken, skin side down, until well browned, about 10 minutes.
This is a good opportunity to use a timer. Don’t be like me. I have no concept of time. Five minutes, ten, twenty? I don’t know. But the timer does and it will help keep you on track.
Flip the tight and brown on the second side, about five minutes.
Transfer the things to a plate and pour off all but 1T of fat from the pan. Cook the onion in the fat until softened, about five minutes.
Add the garlic, thyme, and flour and cook, about one minute, until fragrant and flour is absorbed.
Add the apple, cider, and 3T brandy and bring to a boil. Deglaze pan with spoon (remember, deglazing is just a fancy word for scraping up the browned bits).
Nestle the chicken, skin side up, into the sauce and roast uncovered until white meat reaches 160 degrees (175 degrees for dark meat), about ten minutes.
Transfer the chicken to a platter. Add vinegar and remaining brandy to the sauce, stir. Taste and season with salt and pepper as needed. Serve, passing sauce at the table.
I served mine with some braised collard greens. But a baked sweet potato, butternut squash, stewed apples, or spinach would all be lovely.
This was a quick and tasty weeknight meal! What do you like to cook up on a weeknight? Any seasonal flavors that you’re loving right now?