Apple Cider Vinegar Braised Chicken
Apple Cider Vinegar Braised Chicken is a cozy, one-pot main dish made with bone-in chicken thighs slowly simmered in a tangy, aromatic sauce of apple cider vinegar, onions, garlic, broth, and herbs. This rustic recipe delivers rich, balanced flavor with minimal prep and is perfect for weeknight meals or hearty weekend dinners.Serve it over mashed potatoes, rice, or crusty bread for a comforting, satisfying meal that feels both effortless and elevated.
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.