Cider-Braised Chicken with Apples and Thyme

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These cider-braised chicken thighs are savory, tart, tender and crisp. They bake in a flavorful leek and apple-cider sauce and are perfect served with brown basmati rice or mashed potatoes. If you want an impressive yet super easy meal, this one-pot dish is for you — ready in 35 minutes or less.

Chicken is my favorite protein — it’s endlessly adaptable and can be transformed from plain to spectacular with a few smart ingredients. This recipe swaps regular onions for leeks to give the sauce a milder, sweeter onion flavor that plays beautifully with cider.

Leeks belong to the allium family — related to garlic, onions, scallions and shallots — and they bring a subtle, rounded sweetness and depth to dishes. Using leeks instead of onions elevates a simple chicken recipe into something special without extra fuss.

I adapted this cider-braised chicken recipe from a cookbook. Initially I was hesitant about an onion-based sauce, but the results were fantastic — the cider and leek sauce is bright, savory and very moreish. I ended up eating more than my fair share of thighs!

Most ingredients for this dish are pantry staples, so you may already have everything on hand — except the leeks, which are worth picking up for their flavor. Below is the ingredient list and simple directions to make this one-pan autumn-worthy dinner.

Ingredients:

• 1 tablespoon canola or vegetable oil
• 8 chicken thighs (bone-in, skin-on recommended)
• Salt and pepper, to taste
• 2 leeks, cleaned and thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup apple cider vinegar
• 1/4 cup apple cider (optional, adds sweetness)
• 2 1/2 cups chicken stock
• 2 tablespoons unsalted butter
• 6 sprigs fresh thyme (optional)

Directions:

1. Preheat the oven to 375°F (190°C). Heat the oil over medium heat in a large, oven-safe skillet (cast iron is ideal).

2. Pat the chicken dry and season with salt and pepper. When the pan is hot, add the thyme and place the chicken skin-side down. Sear about 4 minutes per side until golden. Work in batches if needed so the pan isn’t crowded. Transfer the seared chicken to a plate and set aside.

3. In the same skillet, add the sliced leeks and sprinkle the flour over them. Pour in the apple cider vinegar and apple cider, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then stir in the chicken stock.

4. Return the chicken to the skillet, skin-side up. Cover the skillet and transfer it to the oven. Braise for 25–30 minutes, until the chicken is cooked through and tender.

5. Remove the skillet from the oven. Place the chicken on a rimmed baking sheet on the top oven rack and broil for 1–2 minutes until the skin crisps; watch closely to avoid burning.

6. Meanwhile, simmer the sauce in the skillet for about 10 minutes to concentrate the flavors. Stir in the butter until melted and season with additional salt and pepper to taste.

7. Arrange the chicken on a serving platter and spoon the leek-cider sauce over the top. Garnish with fresh thyme if desired. Serve with brown basmati rice or creamy mashed potatoes for a comforting meal.

Recipe slightly adapted from The Quick Six Fix Cookbook.