Apple Cider Vinegar Braised Chicken Thighs

Ingredients

For 4–6 chicken thighs

• 4–6 bone-in, skin-on chicken thighs

• 1 tbsp olive oil

• Salt & pepper (to taste)

• 1 medium yellow onion, thinly sliced

• 1 cup pearl onions (fresh or frozen — no need to thaw)

• 8 oz mushrooms, sliced

• 3–4 garlic cloves, minced

• ¼ cup apple cider vinegar

• ¼–⅓ cup apple cider (just enough to add sweetness & balance the acidity)

• ½–1 cup chicken bone broth (add more if you prefer it saucier)

• 1 tbsp Dijon mustard (optional but recommended for depth — or you can omit)

• 1–2 tsp fresh thyme or rosemary

• 1–2 tsp maple syrup (optional, only if you want extra sweetness)

Instructions

1. Sear the chicken

1. Pat chicken thighs dry and season generously with salt + pepper.

2. Heat olive oil in a large skillet or Dutch oven over medium-high.

3. Place thighs skin-side down and sear 5–7 minutes until deeply golden.

4. Flip and cook another 2–3 minutes.

5. Remove chicken and set aside.

2. Sauté the aromatics

1. In the same pot, add sliced onion and pearl onions. Cook 4–5 minutes.

2. Add mushrooms and cook until they release moisture and soften.

3. Stir in garlic and cook 30 seconds until fragrant.

3. Deglaze + build the braising sauce

1. Pour in apple cider vinegar to deglaze, scraping the brown bits.

2. Add apple cider, bone broth, thyme/rosemary, and mustard (if using).

3. Taste and adjust — add a splash more cider or a drizzle of maple syrup if you want a sweeter profile.

4. Braise

1. Nestle chicken thighs back into the pot (skin side up).

2. Bring to a gentle simmer.

3. Cover and cook on low for 35–45 minutes, until chicken is tender and the sauce has thickened slightly.

5. Serve

Serve with mashed potatoes, wild rice, roasted carrots, or your Shaved Brussels & Apple Salad for a full fall-inspired meal.