Braised Chicken Thighs and Apples
Apple cider and apples give this braised chicken dish a decidedly fall feel.
Equipment
- 1 Large, Deep Ovenproof Skillet Essential for searing and braising in one pan.
- 1 Wooden Spoon For stirring and deglazing the skillet.
- 1 Small Mixing Bowl For preparing the butter-flour mixture.
- 1 Fork For mashing butter and flour together.
- 1 Whisk To smoothly incorporate the thickening agent into the sauce.
Ingredients
Main
- 8 bone-in chicken thighs 2 to 2 1/2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons fresh thyme leaves
- 1 bunch leeks white and green parts, halved lengthwise and sliced
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons all-purpose flour
- 2 apples such as Golden Delicious, chopped
Instructions
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
Notes
Ensure chicken thighs are patted dry before searing to achieve a crisp, golden-brown skin; this is crucial for flavor and texture. Deglazing the pan with white wine after searing captures all the flavorful browned bits, forming the base of a rich sauce. When making the butter-flour mixture (beurre manié), ensure it's well combined to prevent lumps when whisked into the hot liquid. Don't overcook the apples; they should retain a slight bite, complementing the tender chicken. For a deeper flavor, consider using an unsweetened hard cider instead of regular apple cider, and always taste and adjust seasoning before serving.