These cider braised chicken thighs are the definition of rustic comfort food. Slowly cooked in a rich cider sauce and finished with cream. The chicken becomes meltingly tender while the sauce develops deep, warming flavour. It's a simple one-pot dish that feels far more special than the effort required.
The cider adds natural sweetness and acidity that balances the richness of chicken thighs. Enjoy the crispy skin on the chicken thighs with the glossy, flavourful sauce. The dish will keep for up to 3 days in the fridge and can be reheated gently on the hob.
Tips
- Crispy chilli oil - I bought a jar from Amazon…it's delicious with quite a kick of heat, so depending on how hot you
- Optional variations:
- Mustard cider chicken - add wholegrain mustard at the same time as the cream.
- Bacon and cider chicken - add chopped smoked steaky bacon or lardons at step 1 for extra richness.
- This cider braised chicken thighs recipe is easily halved if you're cooking for 2 people.
Frequently Asked Questions
Yes - cider adds a subtle sweetness and acidity that enhances the flavour of chicken.
A dry cider works best to avoid making the dish too sweet.
Yes - but bone-in thighs give more flavour and stay juicier.
Yes - brown the chicken first, then cook on low for 4 to 6 hours.
Mashed potatoes, greens, or crusty bread are perfect accompaniments.
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How to make these Cider Braised Chicken Thighs
Ingredients
- 2 tsp vegetable oil
- 8 skin on bone in chicken thighs (approx. 1kg)
- salt
- 330ml dry cider
- 200ml chicken stock
- 150ml double cream (I use Elmlea to reduce calories!)
- salt and freshly ground black pepper
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Heat the oil in a large, shallow casserole or skillet over a medium high heat. Season the chicken on both sides with salt, then add them to the pan, skin-side down. Cook for 5 minutes without moving them. Turn them over and cook for 3 minutes.
- Add the cider, being careful not to pour it over the crispy skin and let it bubble for 5 minutes, then pour in the chicken stock. Simmer uncovered for 25 to 30 minutes until the chicken is cooked through. I use a meat thermometer to check the temperature is 74C.
- Lift the cooked chicken out of the casserole and onto a plate to rest. Remove the casserole from the heat and whisk in the cream. Season, to taste, with salt and freshly ground black pepper.
- Return the casserole to a medium heat, bringing the sauce to a fast simmer, then slowly pour in the cornflour slurry, whisking the sauce as you do. You may not need all the cornflour and water mixture - use as much as you need until the sauce has thickened slightly.
- Stir in any resting juices from the chicken, then return the chicken to the casserole and let them heat through on a low simmer for 3 to 5 minutes.
- Serve with your choice of potatoes and vegetable side dishes.
Serving suggestions
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Cider Braised Chicken Thighs
Ingredients
- 2 tsp vegetable oil
- 8 skin on bone in chicken thighs (approx. 1kg)
- salt
- 330 ml (11.6 oz) dry cider
- 200 ml (7.2 oz) chicken stock
- 150 ml (5.3 oz) double cream (I use Elmlea to reduce calories!)
- salt and freshly ground black pepper
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Heat the oil in a large, shallow casserole or skillet over a medium high heat. Season the chicken on both sides with salt, then add them to the pan, skin-side down. Cook for 5 minutes without moving them. Turn them over and cook for 3 minutes.
- Add the cider, being careful not to pour it over the crispy skin and let it bubble for 5 minutes, then pour in the chicken stock. Simmer uncovered for 25 to 30 minutes until the chicken is cooked through. I use a meat thermometer to check the temperature is 74C.
- Lift the cooked chicken out of the casserole and onto a plate to rest. Remove the casserole from the heat and whisk in the cream. Season, to taste, with salt and freshly ground black pepper.
- Return the casserole to a medium heat, bringing the sauce to a fast simmer, then slowly pour in the cornflour slurry, whisking the sauce as you do. You may not need all the cornflour and water mixture - use as much as you need until the sauce has thickened slightly.
- Stir in any resting juices from the chicken, then return the chicken to the casserole and let them heat through on a low simmer for 3 to 5 minutes.
- Serve with your choice of potatoes and vegetable side dishes.
Notes
- Optional variations:
- Mustard cider chicken - add wholegrain mustard at the same time as the cream.
- Bacon and cider chicken - add chopped smoked steaky bacon or lardons at step 1 for extra richness.
- This cider braised chicken thighs recipe is easily halved if you're cooking for 2 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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