Bone-in chicken thighs braised in apple cider with whole grain mustard, shallots, and fresh thyme until tender and rich, finished with a silky pan sauce.
Pat chicken thighs dry before browning—moisture prevents proper searing and browning. Do not skip the browning step; it builds fond and develops deep flavor in the sauce.
Whole grain mustard adds texture and tang; Dijon is a milder substitute if preferred. Braise at 325°F for even, gentle cooking that keeps thighs moist.
Ingredients
Scale
Measurement units
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs total)
- 6 medium shallots
- 1 ½ cups apple cider (dry or semi-dry preferred)
- 3 tbsp whole grain mustard
- 4 fresh thyme sprigs
- ½ cup chicken stock
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp neutral oil (vegetable or canola)
- 1 tbsp unsalted butter (for finishing sauce)
- 2 tbsp fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs total)
- 6 medium shallots
- 1 ½ cups apple cider (dry or semi-dry preferred)
- 3 tbsp whole grain mustard
- 4 fresh thyme sprigs
- ½ cup chicken stock
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp neutral oil (vegetable or canola)
- 1 tbsp unsalted butter (for finishing sauce)
- 2 tbsp fresh parsley (for garnish)
Instructions
Brown the chicken
Pat 8 bone-in chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat neutral oil (2 tablespoon) in a heavy Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, place chicken skin-side down and cook until golden brown, about 5 minutes per side; transfer to a plate.
Equipment: paper towels, heavy-bottomed Dutch oven or large braising pot with lid
Build the braising liquid
Pour off all but 1 tbsp fat from the pot, then add 6 medium shallots (halved lengthwise) and cook over medium heat, stirring, until softened and lightly browned, about 3 minutes.
Stir in whole grain mustard (3 tablespoon) until combined, then pour in apple cider (1 ½ cup) and chicken stock (½ cup), scraping up any browned bits from the bottom of the pot.
Add fresh thyme sprigs and bring to a simmer.
Equipment: heavy-bottomed Dutch oven or large braising pot with lid
Braise the chicken
Return the chicken thighs skin-side up to the pot, nestling them among shallots; the liquid should come halfway up the thighs.
Cover with a lid and transfer to a 325°F oven; braise until chicken is tender and an instant-read thermometer inserted into the thickest part reads 165°F, about 35 minutes.
Equipment: instant-read thermometer, heavy-bottomed Dutch oven or large braising pot with lid
Finish the sauce
Transfer chicken and shallots to a serving platter and tent loosely with foil.
Place the pot on the stovetop over medium-high heat and simmer the braising liquid until reduced by one-third, about 5 minutes.
Remove from heat, discard thyme sprigs, and whisk in 1 tbsp unsalted butter until the sauce is glossy; taste and adjust salt and pepper.
Equipment: heavy-bottomed Dutch oven or large braising pot with lid
Serve
Spoon the sauce and shallots over the chicken thighs and garnish with fresh parsley if desired.
Before you cook
Cook notes
- • Pat chicken thighs dry before browning—moisture prevents proper searing and browning.
- • Do not skip the browning step; it builds fond and develops deep flavor in the sauce.
- • Whole grain mustard adds texture and tang; Dijon is a milder substitute if preferred.
- • Braise at 325°F for even, gentle cooking that keeps thighs moist.
- • The sauce can be made ahead: cool, refrigerate up to 3 days, then gently reheat.
- • For a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into simmering liquid in the final minute.
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