pple Cider Braised Chicken Thighs & Sweet Potatoes

A cozy, one-pan autumnal dinner featuring crispy skin, tender root vegetables, and a glossy cider reduction.

🕒 Prep & Cook Time

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 4

🛒 Ingredients

The Chicken & Veggies

4–6 Bone-in, skin-on chicken thighs

2 large Sweet potatoes, peeled and cut into 1-inch cubes

1 large Red onion, cut into thick wedges

2 Tart apples (like Honeycrisp or Granny Smith), cored and sliced into wedges

4 cloves Garlic, smashed

3 sprigs Fresh rosemary

5 sprigs Fresh thyme

The Braise & Seasoning

1 ½ cups Fresh apple cider (unsweetened)

2 tbsp Apple cider vinegar

1 tbsp Dijon mustard

2 tbsp Olive oil or butter

Kosher salt and black pepper to taste

Optional: A pinch of red pepper flakes for heat

🍳 Instructions

1. Sear the Chicken

Pat the chicken thighs completely dry with paper towels—this is the secret to crispy skin. Season generously with salt and pepper. Heat the olive oil in a large oven-safe skillet (cast iron works best) over medium-high heat. Place chicken skin-side down and sear for 6–8 minutes until the skin is golden and crispy. Flip and sear for 2 minutes on the other side. Remove chicken from the pan and set aside on a plate.

2. Sauté the Aromatics

In the same skillet (keep about 2 tablespoons of the rendered chicken fat), add the sweet potatoes and red onions. Sauté for 5 minutes until the onions begin to soften. Stir in the smashed garlic, rosemary, and thyme, cooking for another minute until fragrant.

3. Build the Sauce

Whisk the Dijon mustard and apple cider vinegar into the apple cider. Pour the mixture into the skillet, using a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan. Bring the liquid to a simmer.

4. The Braise

Nestle the chicken thighs back into the skillet (skin-side up, keep them above the liquid line to stay crispy). Scatter the apple wedges around the chicken.

Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 20–25 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of $165^\circ F$.

5. Final Glaze

Remove the skillet from the oven. If the sauce is too thin, remove the chicken and veggies to a platter and boil the liquid on the stovetop for 3–5 minutes until it reduces to a syrupy glaze. Pour the glaze back over the dish and serve.

💡 Chef's Tips

The Cider: Use "Fresh Pressed" cloudy apple cider found in the refrigerated section rather than clear apple juice for a deeper flavor.

Don't Crowd: If your skillet is too small, sear the chicken in batches. Crowding causes steaming instead of browning.

Serving Suggestion: This pairs beautifully with a side of sautéed kale or a crusty baguette to soak up the cider sauce.