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French Apple Cider Chicken

French apple cider chicken with pan-seared chicken thighs and a glossy apple cider-cream sauce. Tender simmered chicken is finished with thyme, mustard, and caramelized apples for a rich, braised texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Fruit and aromatics
  • 2 apples, cored and sliced
  • 3 shallots, thinly sliced
  • 4 cloves garlic, minced
Sauce and seasoning
  • 1 cup hard apple cider or fresh apple cider
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp Dijon mustard
  • 1 tsp fresh thyme
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season the chicken well, then sear skin-side down in olive oil and butter over medium-high heat for 6-8 minutes until the skin is golden and crisp. The pan should sizzle steadily and the edges should look browned.
  2. Flip and cook the chicken for 3 more minutes, continuing to brown the second side. Remove the chicken to a plate when it looks evenly seared.
Sauté apples and aromatics
  1. Sauté the shallots and apple slices over medium-high heat for 4-5 minutes until golden. Keep them moving so the shallots soften and the apple edges color.
  2. Add the garlic and fresh thyme and cook for 1 minute, just until fragrant. You should smell garlic immediately and see light bubbling at the bottom of the pan.
Build the cider-mustard sauce
  1. Deglaze with apple cider and cook for 2 minutes, scraping up the browned bits. The liquid should reduce slightly and turn glossy.
  2. Add the chicken broth and Dijon mustard and stir until smooth. The sauce should look uniform with a light golden tint.
Simmer and finish
  1. Return the chicken skin-side up, cover, and simmer over medium heat for 20 minutes until cooked through. The sauce will bubble gently around the thighs.
  2. Stir in the heavy cream and simmer for 5 minutes, then season with salt and pepper to taste. The sauce should thicken to a silky, glossy finish.

Notes

Pro tip: keep the chicken skin-side down during the first sear and avoid moving it too soon so you get deep golden color. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered pan until hot throughout. Freezing: not recommended because cream sauces can separate. Dietary swap: use light cream for a slightly lighter sauce (texture may be a bit thinner).