Cider Braised Chicken Thighs Recipe with Root Vegetables
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This Cider Braised Chicken Thighs with Apples and Root Vegetables recipe is fall comfort food at its best. Juicy, golden-seared chicken thighs simmer in apple cider with Honeycrisp apples, tender parsnips, and potatoes, all in a creamy Dijon-maple sauce. A rustic one-pot dinner that's simple enough for weeknights yet elegant enough for company.
Love braised dishes? Try this delicious Cider Braised Pot Roast Recipe too!
Recipe Overview
- Type: Dinner, One-Pot Meal
- Cuisine: American / Seasonal
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Serves: 4
Why you'll love it: Juicy chicken thighs, sweet cider, earthy root vegetables, and a silky cream sauce all braised together in one pot for easy prep and easy cleanup.
What I Love About This Recipe
This apple cider braised chicken is the cozy dinner you'll turn to all fall. The thighs cook in a creamy mustard-maple cider sauce with potatoes and parsnips in one pot. The addition of apples brings a sweet-tart brightness that balances the creamy sauce and highlights the cider.
Perfect for Sunday suppers, dinner parties, or any chilly evening when you crave a comforting meal, this dish celebrates the season's best flavors in a single pot. And if you love root vegetables as much as I do, try this easy root vegetable soup on chilly days.
Fall always feels like the season for braising-when the air cools and the kitchen becomes a place of warmth. What I love about this recipe is:
- Seasonal Flavors: Apple cider, Honeycrisp apples, and earthy root vegetables capture the essence of fall and winter.
- Balanced Sauce: A touch of Dijon and maple syrup rounds out the sweet cider and apples, creating a silky, flavorful sauce.
- One-Pot Simplicity: Everything cooks together in one braiser or Dutch oven for easy prep and cleanup.
- Flexible & Elegant: Weeknight-simple but beautiful enough to serve for entertaining.
Jump to:
Key Ingredients
Here's what you'll need to make this cozy chicken dinner:
- Chicken thighs - Bone-in, skin-on, give the richest flavor and keep the meat juicy.
- Butter - Adds depth and helps caramelize the vegetables.
- New potatoes - Halve for even cooking; waxy potatoes hold their shape well.
- Parsnip - Sweet and earthy root vegetables that balance the savory chicken.
- Apples - Use firm and crisp (like Honeycrisp, Braeburn, or Granny Smith) thinly sliced. I prefer unpeeled as it helps them keep their shape.
- Garlic cloves - Left whole for mellow, caramelized flavor.
- Apple cider - The star of the braise, adding gentle sweetness and seasonal character.
- Heavy cream - Creates a silky sauce.
- Dijon mustard - Adds tang and depth to the sauce.
- Maple syrup or honey - A touch of natural sweetness to round out the flavors.
- Fresh thyme sprigs - Classic with chicken and cider; parsley also works as a garnish.
See recipe card for quantities.
Variations
- Chicken: Boneless thighs or drumsticks can be used; adjust oven time slightly. If you love crockpot cooking, try my Easy Slow Cooker Chicken Thighs too.
- Apples: Try different apple varieties - tart Granny Smiths for more contrast, or Honeycrisp for natural sweetness.
- Vegetables: Swap parsnips for rutabaga, turnips, or even butternut squash.
- Sweetener: Maple syrup adds depth, but honey is a lovely substitute.
- Dairy-Free: Replace butter with olive oil and cream with full-fat coconut milk.
- Cider substitute: Unsweetened apple juice works in a pinch.
How to Make Cider Braised Chicken Thighs
Preheat the oven to 400°F (200°C), then wash and prepare the root vegetables.
- Step 1: Season the chicken with salt and pepper. In a braiser or Dutch oven over medium-high heat, warm the olive oil. Add the chicken, skin side down, and sear until golden brown, about 5 minutes. Turn the chicken over and sear the second side for 1 minute. Transfer the chicken to a plate and set aside.
- Step 2: Reduce the heat to medium and add the butter, potatoes, parsnips, and garlic to the pot-season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes.
- Step 3: Add the cider and cook, stirring to scrape up any browned bits on the bottom of the pot to achieve the best depth of flavor in the sauce. Then stir in water, cream, mustard, and maple syrup. Add the thyme, salt, and pepper.
- Step 4: Return the chicken to the pot, nestle the apple slices between the chicken pieces, and bring to a simmer. Then cover and transfer to the oven and cook for 15 minutes. Remove the lid and continue cooking until the chicken is golden and the potatoes are cooked through, about 10 minutes more.
Top Tips
- Be sure to pat the chicken very dry and sear until the skin reaches a deep, golden brown, to maximize flavor and crispness.
- If your sauce is too thin, remove the chicken and simmer it uncovered for a few minutes until it thickens to your desired consistency.
Recipe FAQs
Yes! Braised chicken reheats beautifully. Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cider.
You can, but thighs stay juicier with braising. If you use breasts, check early to avoid overcooking.
Use fresh, unfiltered apple cider for the best flavor. Avoid spiced cider, which may overpower the sauce.
Firm, crisp apples hold up best during braising. Honeycrisp adds a sweet-tart flavor, while Granny Smith brings more tartness. Braeburn or Jonagold are also excellent choices. Softer varieties (like McIntosh or Red Delicious) tend to break down too quickly.
Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
A 4 to 6-quart Dutch oven or braiser fits 4-6 chicken thighs and vegetables comfortably.
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One Pot Cider Braised Chicken Thighs Recipe with Root Vegetables
Equipment
- Braising Pan or Dutch Oven
Ingredients
- 1.5 pounds chicken thighs bone-in and skin on
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons unsalted butter
- 1/2 pound new potatoes halved
- 1 parsnip peeled and cut into 3/4-inch (2-mm) pieces
- 3 garlic cloves peeled and left whole
- 3/4 cup apple cider
- 2 tablespoons heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 apples thinly sliced, peel on is preferred
- 4 fresh thyme sprigs plus more for garnish
Instructions
- Preheat an oven to 400°F (200°C).
- Season the chicken with salt and pepper. In a braiser or Dutch oven over medium-high heat, warm the olive oil. Add the chicken, skin side down, and sear until golden brown, about 5 minutes. Turn the chicken over and sear the second side for 1 minute. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter, potatoes, parsnip, and garlic to the pot-season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes.
- Add the cider and cook, stirring to scrape up any browned bits on the bottom of the pot, for about 1 minute, then stir in 2/3 cup water, cream, mustard, and maple syrup. Add the thyme, 1/2 teaspoon salt, and black pepper to taste. Return the chicken to the pot, nestle the apple slices between the chicken pieces, and bring to a simmer.
- Cover, transfer to the oven and cook for 15 minutes. Remove the lid and continue cooking until the chicken is golden and the potatoes are cooked through, about 10 minutes. Garnish with more thyme sprigs and serve immediately.
Notes
- Chicken: Boneless thighs or drumsticks can be used; adjust oven time slightly.
- Vegetables: Swap parsnips for rutabaga, turnips, or even butternut squash.
- Sweetener: Maple syrup adds depth, but honey is a lovely substitute.
- Cider: Choose unfiltered, unsweetened apple cider for the best flavor. Avoid spiced cider, which can overwhelm the sauce.
- Apple Tips: Honeycrisp apples are ideal (sweet-tart and firm). Other good choices are Braeburn, Jonagold, or Granny Smith. Avoid softer varieties (like McIntosh or Red Delicious), which can break down too quickly.
- Serving Ideas: A side of crusty bread is perfect for sopping up the creamy cider-apple sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The apples soften slightly but still taste delicious in the sauce.
- Freezer Friendly: Cool completely before freezing. The apples will break down more when thawed, but the flavor is excellent. Freeze for up to 2 months and thaw overnight in the fridge before reheating gently on the stovetop.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
The family loves braised dinners, especially in the fall and winter. And when you add the sweet flavor of cider and let it simmer into root vegetables, it’s just fall on a plate!