Bone-in chicken thighs browned until crisp, then braised skin-up in apple cider with whole grain mustard, shallots and thyme, finished with a glossy butter sauce.
Before you start: heat the oven to 350°F. Serve with mashed potatoes, egg noodles or crusty bread for the sauce.
Make ahead: the braised chicken keeps 3 days in the fridge. Reheat in a 350°F oven, skin-side up, until hot. Want it creamier, the Normandy way? Stir 1/4 cup heavy cream into the sauce with the butter.
Ingredients
Scale
Measurement units
- 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
- 1 ½ tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 tbsp neutral oil
- 6 medium shallots (peeled and halved lengthwise)
- 3 tbsp whole grain mustard
- 1 ½ cups apple cider (sweet, unfiltered cider, not hard cider)
- ½ cup low-sodium chicken stock
- 4 fresh thyme sprigs
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped; for garnish)
Ingredients
Scale
Measurement units
- 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
- 1 ½ tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 tbsp neutral oil
- 6 medium shallots (peeled and halved lengthwise)
- 3 tbsp whole grain mustard
- 1 ½ cups apple cider (sweet, unfiltered cider, not hard cider)
- ½ cup low-sodium chicken stock
- 4 fresh thyme sprigs
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped; for garnish)
Instructions
Brown the chicken
Pat chicken thighs very dry and season all over with kosher salt (1 ½ tsp) and pepper (½ tsp).
Heat oil (1 tbsp) in the Dutch oven over medium-high heat. Add half the thighs skin-side down and cook without moving until the skin is deep golden and much of the fat has rendered, about 7 minutes.
Flip and brown the second side, about 2 minutes, then move to a plate. Repeat with the rest of the thighs.
Equipment: Dutch oven or braiser, tongs
Build the braising liquid
Pour off all but a thin layer of fat. Over medium heat, add shallot halves (6 medium) cut-side down and cook until browned, about 3 minutes.
Stir in whole grain mustard (3 tbsp), then pour in apple cider (1 ½ cups) and chicken stock (½ cup), scraping up the browned bits. Add thyme sprigs and bring to a simmer.
Equipment: Dutch oven or braiser
Braise in the oven
Nestle the thighs back in skin-side up, keeping the skin above the liquid.
Braise uncovered in the 350°F oven until the meat is tender and the thickest thigh reads 175°F away from the bone, about 35 minutes. They're safe at 165°F, but more tender a little past it.
Equipment: Dutch oven or braiser, instant-read thermometer
Finish the sauce
Move the chicken and shallots to a platter. Tilt the pot and spoon off the fat from the surface.
Simmer the liquid on the stove over medium-high heat until reduced by about a third, about 5 minutes.
Off the heat, pull out the thyme stems and whisk in butter (1 tbsp) until glossy. Taste and add salt if needed.
Equipment: Dutch oven or braiser, large spoon
Serve
Spoon the sauce and shallots around the chicken, not over the skin, so it stays crisp. Scatter with parsley (2 tbsp).
Tomorrow's Meal
Creamy Cider Chicken Noodles
Leftover chicken shredded into the reheated cider sauce with a splash of cream and tossed with buttered egg noodles.
You'll need to pick up:
8 oz egg noodles1/4 cup heavy cream1 tbsp butterparsley
Quick overview:
- 1.Cook the egg noodles in salted water and drain
- 2.Pull the leftover chicken off the bones and shred it, discarding the skin if you like
- 3.Warm the leftover sauce and shallots in a skillet over medium heat, stir in the cream and chicken and simmer 3 to 4 minutes until hot
- 4.Toss with the noodles and butter and top with parsley
Before you cook
Cook notes
- • Before you start: heat the oven to 350°F.
- • Serve with mashed potatoes, egg noodles or crusty bread for the sauce.
- • Want it creamier, the Normandy way? Stir 1/4 cup heavy cream into the sauce with the butter.
- • For a thicker sauce, whisk 1 tsp cornstarch into 1 tbsp cold water and stir it into the simmering liquid for the last minute.
- • Make ahead: the braised chicken keeps 3 days in the fridge. Reheat in a 350°F oven, skin-side up, until hot.
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