Description
This Apple Cider Vinegar Braised Chicken transforms ordinary chicken into a tender, tangy masterpiece that’ll have everyone reaching for seconds – all in one pot!
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tablespoons (30ml) olive oil
- 1 large onion, thinly sliced (about 1½ cups)
- 3 medium carrots, chopped (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- ¾ cup (180ml) apple cider vinegar
- 1 cup (240ml) chicken broth
- 2 tablespoons (30ml) honey or maple syrup
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 medium apples, cored and cut into wedges
Instructions
- Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown, then flip and sear other side for 3-4 minutes. Transfer to a plate.
- Reduce heat to medium and add onions and carrots to the pot. Cook for 5-6 minutes until onions are translucent.
- Add garlic and thyme, cooking for 30 seconds until fragrant.
- Pour in apple cider vinegar, scraping up browned bits from bottom of pot. Allow to reduce by half.
- Add chicken broth, honey, and bay leaves, stirring to combine.
- Return chicken to pot skin-side up, nestling pieces into liquid without submerging the skin. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
- Add apple wedges around the chicken and continue cooking uncovered for 15-20 minutes until chicken is tender and registers 175°F internally.
- Remove from heat and let rest for 5-10 minutes before serving.
- Serve chicken with sauce and apples spooned over top.