If you love apple cider and are looking for a quick and easy dish during the fall, this apple cider chicken might fit the bill. You can never go wrong with a recipe that can be completed in under 30 minutes.
There are just so many ways to cook chicken - from chicken Francesce to chicken with white wine sauce.
I have to admit I've never been a huge apple juice fan. I can't really give a great reason, but apple cider on the other hand, I can drink that by the gallon. So while we're in peak apple season here in Maryland, I'm looking not only for any excuse to drink apple cider, but cook with it as well!
Shoot I love cider so much, I used it for our signature drink when my wife and I got married! If you haven't tried that drink by the way, drop what you're doing and make it now!
But back to this apple cider chicken. It's one of those quick and easy dishes that can be made in under 30 minutes which I'm all about. I know a ton of people think chicken is bland, but I always use this to my advantage.
What makes chicken great and so versatile is the seasonings and sauces you can use to highlight it. And with this apple cider chicken, the apple cider is the star! So if you're looking something that tastes like fall and couldn't be easier to make, give this dish a try.
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Recipe Ingredients
- Bone-in, skin-on chicken thighs - can also use chicken breasts.
- Salt and black pepper - enhances the flavor.
- Olive oil and unsalted butter - used to cook the chicken and produce.
- Onion, apples, garlic, sage - complements the apple flavor.
- All-purpose flour - helps thicken the sauce.
- Apple cider - use quality cider as that is where the flavor comes from.
- Heavy cream - adds a richness.
- Chicken stock - low-sodium is best.
Step-by-Step Instructions
- Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down, cooking for about 10 minutes. Flip and cook for another minute. Remove and set aside.
- Add butter, onion and apples, cooking for about 5 minutes.
- Add garlic and sage and cook for another 30 seconds.
- Whisk in flour until absorbed and add apple cider, heavy cream and chicken stock. Bring sauce to boil then reduce to simmer.
- Return chicken to skillet, skin-side up and spoon some of the sauce over it. Bake for about 10 minutes or until cooked through. Spoon more sauce halfway through.
- Once ready, turn the broiler on and broil until the skin is golden brown and sauce is bubbling, about 1-2 minutes.
Can I Use Apple Juice Instead of Apple Cider?
In general no. Apple juice is much sweeter than apple cider so the recipe would be overly sweet. You could help offset it with some lemon juice or apple cider vinegar but apple cider is the way to go.
Side Dish Options
Wild rice is usually a go-to of mine, but mashed potatoes also work great.
As far as veggies, I'm a big fan shaved Brussels sprouts with bacon.
You could also serve it over some pasta – any type you like. And if you’re low-carb, go with cauliflower rice or zoodles.
How To Store Leftovers
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
FAQs
In general no. Apple juice is much sweeter than apple cider so the recipe would be overly sweet. You could help offset it with some lemon juice or apple cider vinegar but apple cider is the way to go.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
Pro Tips/Recipe Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Do not flip the chicken until it releases itself from the skillet. That is how you know the skin is crispy.
- Use your favorite apples, from Honeycrisp to Gala to Fuji.
Similar Recipes
- Chicken Piccata
- Chicken Paprikash
- Chicken Saltimbocca
- Honey Lemon Chicken
- Autumn Sheet Pan Sausage and Veggies
If you’ve tried this apple cider chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Cider Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs
- salt + pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 2 apples, sliced into ½ inch wedges
- 2 garlic cloves, minced
- 1 tbsp sage, chopped
- 1 tbsp all-purpose flour
- ⅔ cup apple cider
- ½ cup heavy cream
- ⅓ cup low-sodium chicken stock
Instructions
- Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down. Cook undisturbed for about 8-10 minutes, or until the skin is browned and the chicken easily releases from the skillet. Flip and cook for another minute. Remove and set aside.
- Reduce heat to medium and add butter. Add the onion and apples and cook for 5-7 minutes or until translucent. Add garlic and sage and cook for another 30 seconds. Next, add the flour and whisk until it is absorbed, about 1 minute. Add the apple cider, heavy cream and chicken stock to deglaze the pan. Bring sauce to boil then reduce to simmer.
- Return chicken to skillet, skin-side up and spoon some of the sauce over it. Bake for about 10 minutes or until cooked through, spooning some sauce over the chicken halfway through.
- Once ready, turn the broiler on and broil until the skin is golden brown and sauce is bubbling, about 1-2 minutes.
Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Do not flip the chicken until it releases itself from the skillet. That is how you know the skin is crispy.
- Use your favorite apples, from Honeycrisp to Gala to Fuji.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Tom says
Never thought of using apple cider in something like this!
Janet says
Wow was this good!