Description
A delightful French casserole that combines tender chicken with sweet apples and a rich cider sauce, perfect for autumn.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 apples (preferably tart), peeled, cored, and sliced
- 1 cup apple cider
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan, skin-side down. Cook until beautifully browned, about 5-7 minutes, then flip and brown the other side.
- Sauté the onions and garlic: Remove the chicken from the skillet and set aside. In the same pan, add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Combine ingredients: Return the chicken to the skillet, adding the sliced apples on top. Pour in the apple cider and chicken broth, then stir in the Dijon mustard and thyme. Bring the mixture to a simmer.
- Braise the chicken: Cover the skillet and let the chicken braise for about 30-40 minutes, or until the chicken is cooked through and tender.
- Serve: Once done, garnish with fresh parsley and serve hot. This dish pairs wonderfully with a side of crusty bread or fluffy rice.
Notes
To store leftovers, transfer to an airtight container once cooled to room temperature. It can be kept in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French