Hard Cider Chicken
This hard cider chicken combines bone-in chicken thighs, apples, shallots, and garlic in a glossy sweet-savory pan sauce. Everything cooks in one skillet and is ready in 55 minutes.
Ingredients
- 40 g unsalted butter
- 2 firm apples cored and sliced
- 2 tablespoons extra virgin olive oil
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large shallot thinly sliced
- 2 garlic cloves finely chopped
- 500 ml dry hard apple cider 1 bottle
Instructions
- Melt 40 g unsalted butter in a large skillet over medium heat. Add 2 firm apples, cored and sliced, and cook for 4 to 5 minutes, turning occasionally, until lightly golden and slightly softened. Transfer the apples to a plate.
- Heat 2 tablespoons extra virgin olive oil in the same skillet. Arrange the 8 bone-in, skin-on chicken thighs in one layer, then season with 1 teaspoon salt and ½ teaspoon black pepper. Sear for 5 to 6 minutes per side, or until the skin is deeply golden, then transfer the chicken to a plate.
- Add 1 large shallot, thinly sliced, to the same skillet and cook for 3 to 4 minutes, stirring often, until softened. Add 2 garlic cloves, finely chopped, and cook for 30 seconds, just until fragrant.
- Return the chicken to the skillet, pour in 500 ml dry hard apple cider, 1 bottle. Bring to a gentle simmer, cover, and cook for 15–20 minutes, until the chicken is tender and reaches 74 °C in the thickest part without touching the bone.
- Uncover and simmer for another 5–8 minutes, until the cider sauce reduces slightly. Return the apples to the skillet, spoon the sauce over the chicken, and serve hot.
Notes
Choose dry cider: Use dry hard apple cider because a sweet bottle will make the reduced sauce noticeably sweeter.
Use a sufficiently large skillet: All eight thighs need to fit in one layer; crowding prevents them from browning evenly.
Protect the apple texture: Use firm apples and cut them into thick, even slices so they soften without breaking apart.
Make it alcohol-free: Use fresh apple cider or apple juice with a splash of chicken broth instead; the finished sauce will be sweeter.
Nutrition
Calories: 879kcal | Carbohydrates: 29g | Protein: 48g | Fat: 63g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 812mg | Potassium: 849mg | Fiber: 3g | Sugar: 22g | Vitamin A: 527IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
