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Dutch Oven Apple Cider Braised Chicken Thighs with Root Vegetables

A close-up of one perfectly braised chicken thigh served over potatoes and carrots in a savory sauce.
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Make tender, juicy chicken thighs in one pot using apple cider for a flavorful, comforting dinner with simple root vegetables.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 cup apple cider (not hard cider)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium potatoes, quartered

Instructions

  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs, skin-side down, for 5 to 7 minutes until the skin is crisp. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the dried thyme.
  6. Return the chicken thighs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the chicken.
  7. Bring the liquid to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C).
  8. Braise for 30 minutes.
  9. Add the quartered potatoes around the chicken. Cover and continue to cook for another 25 to 35 minutes, or until the chicken is very tender and the potatoes are cooked through.
  10. Remove the chicken and vegetables from the pot. If you want a thicker sauce, simmer the remaining liquid on the stovetop over medium heat until it reduces slightly.
  11. Serve the chicken and vegetables with the braising liquid spooned over top. This recipe is a great alternative to using meal planning services for a hearty home-cooked meal.

Notes

  • For crispier skin, you can place the chicken under the broiler for the last 2 minutes after removing it from the oven, watching carefully to prevent burning.
  • If you prefer a richer flavor, substitute half of the apple cider with dry white wine.
  • This dish pairs well with rice or creamy polenta to absorb the flavorful braising liquid.

Nutrition

Find it online: https://cutcooktaste.com/braised-chicken-thighs-apple-cider-dutch-oven/