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Apple Cider Braised Chicken with Dijon & Thyme

Tender, golden-seared chicken thighs simmered in a cozy apple cider sauce with Dijon, garlic, and thyme. This dish brings together the richness of fall flavors — slightly sweet from the cider, savory from the herbs, and perfectly balanced with a buttery finish.
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Prep Time 10 minutes
Cook Time 40 minutes

Ingredients
  

  • 4  bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • Kosher salt and freshly ground black pepper, for seasoning the chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose unbleached flour
  • 1 cup  apple cider (not vinegar)
  • 1/2 cup chicken broth, optional
  • 2 tbsp  Dijon mustard
  • 2 tbsp  maple syrup
  • 2 tbsp apple cider vinegar
  • a few sprigs of fresh thyme
  • 1 tbsp  cold butter (for finishing the sauce)

Instructions
 

  • Preheat oven to 400°F (200°C).
    Season & sear the chicken:
    Pat chicken dry and season generously with salt and pepper.
    Heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast iron skillet over medium heat.
    Place chicken skin-side down and sear until golden and crisp, about 6–8 minutes.
    Flip and cook another 2 minutes, then transfer to a plate.
    Sauté aromatics:
    In the same skillet, add the chopped onion and cook until soft and translucent, about 3 minutes.
    Add garlic and cook another 30 seconds until fragrant.
    Make the sauce base:
    Sprinkle 2 tablespoons flour over the onions and stir to coat.
    Slowly pour in the apple cider while whisking, then add chicken broth.
    Scrape up all the browned bits from the bottom of the skillet — that’s where the flavor lives.
    Flavor the sauce:
    Whisk in Dijon mustard, maple syrup, apple cider vinegar, and thyme until smooth.
    Braise:
    Return chicken to the skillet, skin-side up. Spoon a little sauce over each piece.
    Transfer to the oven and bake uncovered for 25–30 minutes, or until the chicken is cooked through and tender.
    Finish the sauce:
    Remove chicken from the pan and set aside.
    Whisk in 1 tablespoon of cold butter until melted and glossy.
    Spoon sauce over the chicken before serving.
  • Perfect with mashed roasted sweet potatoes, buttered rice, or roasted butternut squash.
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