Braised Chicken Thighs with Apples, Shallots, Garlic, and Herbs

Brianna Widen

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Prep Time 10

Cook Time 35

Servings: 4 people

Course: Main Course

Cuisine: American

6 bone-in Widnor Farms skin-on & bone in chicken thighs
Salt and pepper to taste
1 tablespoon olive oil
6 shallots peeled and halved
3 garlic cloves smashed or sliced thin
2 apples cored and sliced (use a tart variety if possible like Honey Crisp or Jonagold)
½ cup apple cider
½ cup Widnor Farms chicken broth
3 sprigs fresh thyme
2 sprigs fresh rosemary or sage
1 tablespoon butter optional for finishing

Start by preheating your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season generously on both sides with salt and pepper.
In a large cast iron or oven-safe skillet, heat the oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes, until the skin is golden and crispy. Flip the thighs and sear the other side for an additional 2 minutes.
Add the shallots, garlic, and apple slices to the skillet, allowing them to soften for 1 -2 minutes. Then, pour in the apple cider and chicken stock and finally the fresh herbs.
Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
(optional): After removing from the oven, you can stir in a tablespoon of butter to enrich the sauce. Taste and adjust seasoning with salt and pepper if needed.
Serve: Plate the chicken with the apples, shallots, and garlic. Spoon some of the flavorful braising liquid over the top.

If you want to add a little something extra you can also add in a teaspoon or two of Dijon mustard (optional for extra depth) when adding in the cider and stock.

This recipe will keep in the fridge for 2 days in an airtight container or up to 3 months in the freezer.