One Pot Cider Braised Chicken Thighs Recipe with Root Vegetables

Baked Cider Braised Chicken with root vegetable and apple slices ready to serve.

One Pot Cider Braised Chicken Thighs Recipe with Root Vegetables

Golden chicken thighs braised with cider, root vegetables, and apples in a creamy Dijon-maple sauce. A simple, comforting one-pot dinner perfect for fall.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 545kcal

Author: Stephanie Wilson

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

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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.

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