This beautiful dinner of Apple Cider Braised Chicken with Herbs is fall in a skillet. Flavorful chicken thighs are seasoned with herbs, sauteed and then braised with veggies in an apple cider sauce.
Tired of me complaining about the weather? It’s still mid-80s here. My children will be sweating their parts off in their Halloween costumes and our electric bill from the air conditioning is still epic. Is it cold where you are? Are leaves changing color? Have you worn a SWEATER? Is there *gasp* snow?
Regardless of the weather I still cook whatever my clients want so if it’s cassoulet in the oven for hours in the summer or sushi in the winter, it gets made regardless. I happened to have made both this week for clients but personally for the family I am convinced I can pull autumn to us one fall inspired dish at a time so this Apple Cider Braised Chicken is what I’m cooking for us this week.
Like most of my recipes, you can switch out the veggies to suit your tastes but I love the cabbage because it’s such a great pairing with the apple cider and chicken plus it seems I always have some I’m need to use up because I swear one head of cabbage can feed a family of four for a week.
Although you can slice the onion any way you want to, I like it slivered because it’s texturally more appealing matching the shape of the thinly sliced cabbage. So much of food enjoyment is related to texture, for instance people who hate onions if they can spot them in the dish, but don’t notice the onions if they can’t see them. Not that I sneak onions in on people *looks away guiltily*. The onion turns sweet with the cabbage, carrot and apple cider so it’s a really great combination.
Here’s a video showing how to sliver onions, but I know you already know how to do this because you have mad skills. If you happen to watch it, it’s just because I’m so entertaining and I do a *fantastic* Jacques Pepin impression.
- 2 pounds boneless skinless chicken thighs
- Salt and pepper
- 2 teaspoons fresh oregano, minced
- 2 teaspoons fresh thyme
- ½ teaspoon dried ground coriander
- 1 tablespoon oil or butter
- 1 medium red onion, slivered (see video in the post if you would like an example)
- 2 carrots, julienned or cut into thin batons or coins
- 1 pound cabbage, thinly sliced (remove core if necessary)
- 2 cups good quality apple cider
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Season chicken liberally with salt and pepper, then oregano, thyme, and coriander.
- Heat oil in a 12” skillet over medium high. Nonstick, stainless, cast iron whatever is fine.
- Brown chicken on both sides and then remove and set aside.
- If there’s not enough fat in the pan, feel free to add a little more then sauté the onion and carrots for about five minutes over medium high. If fond starts to get too brown, reduce heat.
- Add cabbage and sauté for two minutes or so just to toss around with vegetables and fat.
- Remove veggies from pan and set aside with chicken.
- Add cider to skillet, scrape up any fond and bring to a boil. Simmer until reduced by half, about 10 minutes.
- If using boneless skinless thighs, add the vinegar and sugar to the reduced apple cider, and the chicken should be almost cooked through so return them to the pan, pour the vegetables over, cover and simmer just for a couple minutes until chicken is cooked then stir it all together.
- If using bone in or chicken still needs substantial cooking, return just the chicken to the pan with cider, reduce heat and simmer until cooked through, adding additional liquid if necessary. Add vinegar and sugar to sauce and stir in thoroughly. Return veggies to pan with chicken and cook a couple minutes to heat through and stir together.