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Hard Cider-Braised Chicken with Apples

This cozy one-pan meal features seared chicken thighs – along with sautéed shallots, garlic, and apples – braised in hard cider to create a rich, flavorful sauce that’s irresistible over mashed potatoes.

Prep

Cook

Servings

Level

Easy

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 ½ lbs)
  • 2 Tablespoons olive oil
  • 1 Challenge Butter Cube (4 Tablespoons), divided
  • 2 medium shallots, thinly sliced
  • 6 garlic cloves, minced
  • 1 Tablespoon Dijon mustard
  • 1 cup hard cider
  • ½ cup chicken stock
  • 2 medium apples, cored and cut into wedges
  • 2–3 sprigs fresh thyme (or ½ teaspoon dried)
  • 3–4 fresh sage leaves (or ½ teaspoon dried)
  • salt and pepper, to taste

Directions

  • 1

    Pat the chicken dry and season well with salt and pepper. Heat the olive oil in a Dutch oven or braiser over medium-high heat.

  • 2

    Add the chicken, skin-side down first, and sear until golden on both sides, 4–5 minutes per side. Transfer to a plate.

  • 3

    Lower the heat to medium and add half of the butter cube (2 tablespoons) along with the shallots and garlic. Cook 3–4 minutes, stirring often, until softened and fragrant.

  • 4

    Stir in the Dijon, then pour in the hard cider and chicken stock, scraping up the brown bits.

  • 5

    Nestle the chicken back into the pot, skin-side up. Tuck in the thyme, sage, and apple wedges.

  • 6

    Cover with a lid and transfer to a 350°F oven for 40 minutes.

  • 7

    Uncover and cook another 20 minutes, until the chicken is tender and the skin is golden. For an extra-crispy finish, broil 1–2 minutes.

  • 8

    Transfer the chicken and apples to a serving platter.

  • 9

    Simmer the liquid on the stove uncovered for 5–7 minutes until slightly reduced, then stir in the remaining 2 tablespoons butter until glossy. Spoon the sauce and apples over the chicken and serve with mashed potatoes.

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