Best 3 Braised Chicken Thighs And Apples Recipes

Embark on a culinary journey with our delectable Braised Chicken Thighs and Apples recipe, an enticing fusion of savory and sweet flavors. Succulent chicken thighs, browned to perfection, are nestled amidst tender apples, aromatic onions, and a medley of herbs, all braised in a luscious sauce that promises to tantalize your taste buds. This hearty dish is a symphony of textures and flavors, with the tender chicken, crisp apples, and rich sauce creating a harmonious balance.

In addition to the main recipe, we present a collection of variations that cater to diverse dietary preferences and culinary inclinations. For those seeking a vegetarian alternative, our Braised Tofu and Apples recipe offers a protein-packed and flavorful option. If you're craving a one-pot meal, our Easy Skillet Chicken and Apples dish delivers convenience without compromising on taste.

For those with a sweet tooth, our irresistible Apple Pie Bites are a delightful treat that combines flaky pastry with a sweet and tangy apple filling. And if you're looking for a refreshing side dish, our Apple and Cabbage Slaw provides a crisp and tangy complement to any main course.

Whether you're a seasoned cook or a novice in the kitchen, our Braised Chicken Thighs and Apples recipe and its accompanying variations offer a range of culinary adventures that are sure to satisfy your cravings. So gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together.

Here are our top 3 tried and tested recipes!

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Cider-Braised Chicken Thighs With Apples and Greens image

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

Steps:

Pat the chicken thighs dry and season generously with salt and pepper.
In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

BRAISED CHICKEN THIGHS AND APPLES

Braised Chicken Thighs and Apples image

Apple cider and apples give this braised chicken dish a decidedly fall feel.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES

Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
Bake in the preheated oven until tender, about 20 minutes.
Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

Tips:

Use a Dutch oven or large skillet with a lid for braising the chicken thighs. This will help to create a moist and flavorful cooking environment.
Brown the chicken thighs before braising them. This will help to develop flavor and color.
Use a variety of vegetables in your braise. This will add flavor and nutrients to the dish.
Add some liquid to the braising pan, such as chicken broth, apple cider, or white wine. This will help to create a sauce and prevent the chicken from drying out.
Season the chicken and vegetables with salt, pepper, and other herbs and spices to taste.
Cover the braising pan and cook the chicken thighs over low heat for 30-45 minutes, or until the chicken is cooked through.
Serve the chicken thighs with the braising liquid and vegetables over rice, mashed potatoes, or noodles.

Conclusion:

Braised chicken thighs and apples is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are braised in a flavorful liquid until they are fall-off-the-bone tender, and the apples add a touch of sweetness and tartness. This dish can be served with a variety of sides, such as rice, mashed potatoes, or noodles.