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–+ servings
Cider braised chicken thighs in a large round shallow casserole with bowls of sautéed asparagus, green beans and crushed potatoes on the side.

Cider Braised Chicken Thighs

By: Deborah
Tender cider braised chicken thighs cooked in cider and stock and finished with cream. A rich, comforting one-pot recipe perfect for cosy dinners and easy midweek meals.  
PREP: 10 minutes
COOK: 40 minutes
TOTAL: 50 minutes
Servings: 4 people
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Equipment

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. 
 
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Nutrition

Calories: 673kcal | Carbohydrates: 7g | Protein: 37g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 252mg | Sodium: 250mg | Potassium: 525mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS braised chicken recipe, chicken cooked in cider, cider braised chicken thighs, comfort food chicken recipes, easy chicken thigh recipes UK, one pot chicken thighs, rustic chicken recipes, slow cooked chicken thighs
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