Sheppy’s Cider Braised Chicken Thighs
Ingredients: 6 bone-in, skin-on chicken thighs, Salt and pepper, to taste, 2 tablespoons olive oil, 1 large onion, thinly sliced, 3 cloves garlic, minced, 235ml Sheppy’s Dabinett cider, 75ml chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) 1-2 sprigs fresh rosemary (optional) 1 large apple, sliced (eating) ½ white or cabbage slied.
Instructions: Season the Chicken: Pat the chicken thighs dry with a paper towel, then season them generously with salt and pepper on both sides. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs in the skillet, skin side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside. Sauté the Onion and Garlic: In the same skillet, add the sliced onion and cook until it starts to soften, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant. Add the Braising Liquid: Pour in the cider, chicken broth, apple cider vinegar, and Dijon mustard, stirring to combine. Scrape up any browned bits from the bottom of the pan for extra flavour. Add the thyme leaves and rosemary sprigs. Add the sliced cabbage. Return the chicken thighs to the skillet, skin side up. Nestle the sliced apple around the chicken. Bring the liquid to a simmer, then reduce the heat to low, cover, and let the chicken braise for 30-35 minutes, or until the chicken is tender and cooked through.
Serve and Enjoy: Remove the rosemary sprigs, if used, and serve the chicken thighs with the braised apples, onions, and sauce spooned over the top. This dish pairs well with mashed potatoes, rice, or crusty bread.
Enjoy the rich, warm flavours of this cider-braised chicken – perfect for a cosy dinner! 🍏🍗✨