Braised Chicken Thighs and Apples

Apple cider and apples give this braised chicken dish a decidedly fall feel.
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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 4
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8 bone-in chicken thighs (2 to 2 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

2 teaspoons fresh thyme leaves

1 bunch leeks (white and green parts), halved lengthwise and sliced

1/4 cup dry white wine

1 cup low-sodium chicken broth

1/2 cup apple cider

2 tablespoons unsalted butter, at room temperature

2 tablespoons all-purpose flour

2 apples, such as Golden Delicious, chopped


  1. Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
  2. Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
  3. Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes. 
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