What if we told you that apple cider vinegar could completely transform your next chicken dinner?
This humble pantry staple isn’t just for salad dressings, when used to braise chicken, it creates a deeply flavorful dish that’s savory, slightly tangy, and irresistibly tender.
We’ll show you how to create a comforting, rustic dish using simple ingredients like chicken thighs, onions, garlic, fresh herbs, and of course, apple cider vinegar.
Whether you’re cooking for your family or entertaining friends, this braised chicken recipe brings bold taste with minimal effort.
Let’s dive into how to make this comforting one-pot classic.
Why Apple Cider Vinegar Works So Well in Braised Chicken
Apple cider vinegar adds more than just tang to this dish—it plays a vital role in balancing flavors and tenderizing the meat. Here’s why it’s a perfect braising liquid:
- Depth of flavor: The vinegar enhances savory elements in the dish and cuts through richness with a pleasant zing.
- Tender texture: The natural acidity helps break down the connective tissue in chicken, making it ultra tender.
- Balanced profile: A touch of honey or maple syrup rounds out the tartness for a complex yet comforting sauce.
- Health benefits: While the vinegar cooks down, using raw, unfiltered varieties can still contribute trace nutrients and gut-friendly bacteria.
Ingredients You’ll Need for Apple Cider Vinegar Braised Chicken
This dish is all about building flavor with simple, accessible ingredients. Here’s what you’ll need:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 1/3 cup apple cider vinegar (preferably raw and unfiltered)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons Dijon or whole grain mustard (optional)
- 2 teaspoons fresh thyme (or 1/2 tsp dried)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 teaspoon honey or maple syrup (optional, for balance)
Step-by-Step Cooking Instructions
This recipe comes together in one pot and can be made on the stovetop or finished in the oven. Here’s how:
- Sear the Chicken:
Pat the chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven or large skillet over medium-high heat. Sear the chicken skin-side down for 5–6 minutes, until golden brown. Flip and cook another 2–3 minutes. Remove and set aside. - Sauté Aromatics:
In the same pan, add sliced onions and cook until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant. - Deglaze the Pan:
Add apple cider vinegar and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes to reduce slightly. - Build the Braise:
Add chicken broth, mustard (if using), thyme, and a touch of honey or maple syrup. Return the chicken to the pan, skin-side up. The liquid should come halfway up the chicken. - Simmer Gently:
Cover and reduce heat to low. Let it simmer for 30–40 minutes until the chicken is cooked through and tender. Optionally, uncover for the last 10 minutes to reduce the sauce further. - Optional Oven Finish:
For deeper flavor, transfer the uncovered pan to a 375°F oven for the final 15 minutes of cooking.
Tips for the Best Braised Chicken Every Time
- Choose bone-in, skin-on chicken: This cut stays moist and flavorful during slow cooking.
- Sear thoroughly: Don’t skip browning the chicken—it builds foundational flavor.
- Use high-quality vinegar: Raw, unfiltered apple cider vinegar adds the best flavor.
- Balance the acid: A teaspoon of sweetener helps round out the tartness.
- Let it rest: Resting the chicken for 5–10 minutes before serving keeps it juicy.
Serving Suggestions and Side Dishes
This dish is incredibly versatile when it comes to serving. Here are some ideas to round out your meal:
- Mashed potatoes or polenta: Perfect for soaking up the savory vinegar sauce.
- Steamed rice or buttered egg noodles: Simple and satisfying pairings.
- Crusty artisan bread: Ideal for sopping up every last drop.
- Sautéed greens: Swiss chard, spinach, or kale pair beautifully.
- Roasted vegetables: Carrots, parsnips, and Brussels sprouts make great seasonal sides.
Variations and Add-Ons to Try
Make the recipe your own by experimenting with these flavor upgrades and swaps:
- Use boneless thighs: They cook faster and still absorb tons of flavor.
- Add sliced apples: They’ll soften and sweeten the braise naturally.
- Finish with cream or butter: Stir in a few tablespoons for a silkier sauce.
- Try a wine and vinegar combo: Add a splash of dry white wine for complexity.
- Spice it up: A pinch of red pepper flakes adds gentle heat.
Recipe FAQ’s
Can I use boneless, skinless chicken instead of bone-in?
Yes, boneless chicken thighs can be used, but reduce cooking time by 10–15 minutes. Keep in mind that bone-in cuts offer more flavor and moisture.
Can I make this recipe in a slow cooker?
Yes, after searing the chicken and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours.
Can this be made ahead of time?
Absolutely. The flavors deepen as it rests. Refrigerate for up to 3 days and gently reheat on the stovetop or in the oven.
Apple Cider Vinegar Braised Chicken
Ingredients
- 6 bone-in skin-on chicken thighs (or drumsticks)
- ⅓ cup apple cider vinegar preferably raw and unfiltered
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 ½ cups low-sodium chicken broth
- 2 tablespoons Dijon or whole grain mustard optional
- 2 teaspoons fresh thyme or 1/2 tsp dried
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 teaspoon honey or maple syrup optional, for balance
Instructions
Sear the Chicken:
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven or large skillet over medium-high heat. Sear the chicken skin-side down for 5–6 minutes, until golden brown. Flip and cook another 2–3 minutes. Remove and set aside.
Sauté Aromatics:
- In the same pan, add sliced onions and cook until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Deglaze the Pan:
- Add apple cider vinegar and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes to reduce slightly.
Build the Braise:
- Add chicken broth, mustard (if using), thyme, and a touch of honey or maple syrup. Return the chicken to the pan, skin-side up. The liquid should come halfway up the chicken.
Simmer Gently:
- Cover and reduce heat to low. Let it simmer for 30–40 minutes until the chicken is cooked through and tender. Optionally, uncover for the last 10 minutes to reduce the sauce further.
Optional Oven Finish:
- For deeper flavor, transfer the uncovered pan to a 375°F oven for the final 15 minutes of cooking.