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One-Pot Crispy Skin Braised Chicken Thighs with Apple Cider Gravy

Two pieces of perfectly cooked braised chicken thighs with crispy, dark skin resting in a rich brown sauce on a white plate.
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Make tender, fall-off-the-bone chicken thighs with crispy skin in one pot, finished with a rich apple cider gravy.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup apple cider
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season the skin side with salt, pepper, and paprika.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the chicken thighs skin-side down and sear for 6 to 8 minutes until the skin is deeply golden brown and crisp. Remove chicken and set aside.
  3. Pour off all but 1 tablespoon of rendered fat from the pot. Add the chopped onion and cook for 4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk the flour into the onion mixture until combined. Slowly pour in the apple cider, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth, Dijon mustard, and thyme. Bring the liquid to a simmer.
  5. Return the chicken thighs to the pot, skin-side up, ensuring the skin remains above the liquid as much as possible.
  6. Cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C). Braise for 40 to 45 minutes, or until the internal temperature reaches 175°F (80°C) and the meat is tender.
  7. Carefully remove the chicken from the pot and set aside. Place the pot back on the stovetop over medium heat. Simmer the sauce for 3 to 5 minutes, stirring occasionally, until it thickens slightly into a gravy consistency. Taste and adjust seasoning if needed.
  8. Serve the chicken thighs immediately with the apple cider gravy spooned over the top.

Notes

  • Drying the skin thoroughly before searing is key to achieving crispiness.
  • If the sauce is too thin after braising, remove the lid and simmer on the stovetop to reduce it further.
  • This dish pairs well with mashed potatoes or egg noodles to soak up the gravy.

Nutrition

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