Apple Cider Chicken Thighs with Caramelized Apples and Onions (One-Pan Fall Dinner)

Why you’ll love it

• Fall in a pan: sweet-tart apples, fresh cider and thyme taste like a trip to the orchard.
• Crispy and juicy: searing and baking keeps the skin crackly and the meat tender.
• One pan, budget-friendly: affordable chicken thighs and pantry staples, with very little cleanup.

Quick facts

Ingredients

For the chicken

• 8 bone-in, skin-on chicken thighs (about 3 1/2 lb / 1.6 kg), patted very dry
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp (15 ml) olive oil

For the apples and cider sauce

• 2 tbsp (28 g) unsalted butter, divided
• 2 firm sweet-tart apples, such as Honeycrisp, Gala or Pink Lady, cored and each cut into 8 wedges (no need to peel)
• 1 large yellow onion, halved and sliced 1/4 inch (6 mm) thick
• 3 garlic cloves, minced
• 1 tbsp (8 g) all-purpose flour
• 1 1/2 cups (360 ml) fresh apple cider (non-alcoholic, unfiltered)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (15 g) Dijon mustard
• 4 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1/4 cup (60 ml) heavy cream (optional, for a silkier sauce)

For serving

• 1 tbsp chopped fresh parsley
• Mashed potatoes, buttered egg noodles or crusty bread

Step-by-step method

1. Prepare the oven and chicken. Place a rack in the middle of the oven and preheat it to 400°F (200°C). Pat the chicken thighs very dry with paper towels and season them all over with the salt, pepper and dried thyme.

2. Sear the chicken. Heat the olive oil in a 12-inch (30 cm) oven-safe braiser or cast iron skillet over medium-high heat. Add the thighs skin side down and cook 8 to 10 minutes without moving them, until the skin is deep golden brown and releases easily from the pan. Flip and cook 2 minutes more, then transfer to a plate. Pour off all but about 2 tablespoons of the fat.

3. Caramelize the apples. Reduce the heat to medium and add 1 tablespoon of the butter. Arrange the apple wedges cut side down and cook 2 to 3 minutes per side, until golden but still firm. Transfer them to the plate next to the chicken (not on top of the skin).

4. Cook the onions. Add the remaining 1 tablespoon of butter, the onion and a pinch of salt to the pan. Cook 6 to 8 minutes, stirring often, until soft and light golden. Add the garlic and cook 1 minute, then sprinkle in the flour and stir for 1 minute.

5. Make the cider sauce. Slowly whisk in the apple cider, broth, vinegar and Dijon mustard, scraping up all the browned bits from the bottom of the pan. Add the thyme sprigs, bring to a simmer and cook 3 to 4 minutes, until the sauce thickens slightly.

6. Bake. Nestle the chicken thighs into the sauce skin side up, keeping the skin above the liquid, and tuck the apple wedges in between. Transfer the pan to the oven and bake uncovered 25 to 30 minutes, until the thickest thigh reads at least 165°F (74°C) on an instant-read thermometer (175°F to 180°F / 80°C to 82°C makes thighs extra tender).

7. Finish the sauce. Using oven mitts (the handle will be very hot), move the chicken and apples to a warm platter. If the sauce is thin, simmer it on the stovetop over medium heat 2 to 4 minutes. Remove the thyme stems, stir in the cream if using, and taste for salt and pepper.

8. Serve. Spoon the onions and sauce around the chicken, not over the crispy skin, sprinkle with parsley and serve hot with mashed potatoes, egg noodles or bread.

How to know it is done

The chicken is ready when an instant-read thermometer inserted into the thickest part of a thigh, without touching the bone, reads at least 165°F (74°C), the juices run clear and the meat pulls easily away from the bone. The skin should be crisp and deep golden, the apples tender when pierced with a knife but still holding their shape, and the sauce glossy and thick enough to lightly coat the back of a spoon.

Tips for the best result

• Dry the chicken skin very well, and leave it uncovered in the refrigerator for a few hours if you have time; dry skin gets crispier.
• Do not move the thighs while they sear; they will release from the pan once the skin is browned.
• Choose firm apples that hold their shape. Soft varieties like McIntosh fall apart in the oven.
• Use sweet fresh apple cider, not hard cider. Apple juice works in a pinch, but the sauce will be sweeter and less complex.
• Keep the skin above the sauce while baking so it stays crisp.

Variations and substitutions

• Boneless thighs: use 2 lb (900 g) boneless, skinless thighs, sear 4 to 5 minutes per side and bake 12 to 15 minutes.
• Chicken breasts: use 4 bone-in, skin-on breasts and bake 30 to 35 minutes, until they reach 165°F (74°C).
• With bacon: cook 4 slices of chopped bacon first, use the drippings for the apples and stir the bacon in at the end.
• Pears instead of apples: use 2 firm Bosc pears cut into wedges.
• Hard cider version: replace 1/2 cup (120 ml) of the cider with dry hard cider for a tangier, grown-up sauce.
• Gluten-free: skip the flour and thicken the finished sauce with 1 tsp cornstarch mixed with 1 tbsp cold cider.
• Dairy-free: use olive oil instead of butter and skip the cream.

Make ahead

Season the chicken up to 24 hours ahead and keep it uncovered on a plate in the refrigerator; this dry brine gives you extra-crispy skin. You can also cook the whole dish up to 2 days ahead, cool it, cover and refrigerate it. Reheat it covered in a 350°F (175°C) oven for 20 minutes, then uncover and bake 5 to 10 minutes more to re-crisp the skin.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or until the chicken reaches 165°F (74°C); the microwave works but softens the skin. You can freeze the chicken and sauce (best without the cream) for up to 3 months; thaw overnight in the refrigerator. The apples will be softer after freezing.