An apple cider chicken skillet is the perfect way to warm up on a chilly autumn evening.
This apple cider braised chicken skillet is the perfect way to warm up on a chilly autumn evening. It’s simple, satisfying, and full of flavor. Apples, onions, and chicken simmer in sweet apple cider until they’re tender and juicy.
The apple-infused chicken falls off the bone, and the cooked apples and onions almost melt in your mouth! It tastes too good to be so easy, and it cooks up in one dish so cleanup a snap. We made this on a weeknight and still had plenty of time to relax! It’s an excellent way to treat the family to a hearty, delicious dinner without a lot of fuss.
Apple Cider Braised Chicken
- 2 pounds bone-in chicken thighs, drumsticks or combination
- 1 medium yellow onion, thinly sliced
- 2 large Golden Delicious apples, cored and quartered
- 1 tablespoon fennel seed
- 2 tablespoons olive oil, divided
- 1 1/2 cups apple cider
- 1/2-1 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Warm 1 tablespoon olive oil in large skillet over medium-high heat. Season both sides of thighs and drumsticks with salt and pepper. Sear chicken 4 to 5 minutes per side until skin is golden. Transfer chicken to plate and set aside.
- Add remaining 1 tablespoon of oil to skillet. Reduce heat to medium. Sauté apples, onions, and fennel seeds 3 to 5 minutes until onions are tender.
- Add cider and 1/2 cup chicken broth. Bring to a boil and cook 5 minutes. Reduce heat to low.
- Return chicken to skillet. Add additional broth as needed to half cover chicken. Cover and simmer 45 to 50 minutes, until chicken reaches internal temperature of 165 degrees and apples are tender.
- Place chicken on plates. Top with apple and onion sauce before serving.
Recipe adapted from Meg's Everyday Indulgence