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French Apple Cider Chicken

French apple cider chicken with pan-seared chicken thighs and a glossy apple cider-cream sauce. Braised in cider and broth until tender, then finished with cream and Dijon for a rich, savory glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 6 bone-in skin-on chicken thighs Pat dry before seasoning for best browning.
  • 3 shallots, thinly sliced Sliced thin so they caramelize quickly.
  • 4 cloves garlic, minced Minced for even flavor distribution.
  • 1 tbsp olive oil Used for searing.
Apples and seasonings
  • 2 apples, cored and sliced Slice evenly so they soften and lightly caramelize.
  • 1 tsp fresh thyme Add after shallots and apples soften.
  • 1 tsp dried rosemary Stir in with the sauce later if preferred; keep flavor balanced.
  • 2 tbsp butter Supports browning and builds the sauce.
  • 2 tbsp Dijon mustard Whisk into broth for tangy depth.
  • 0.5 Salt and pepper to taste Season in stages; taste after adding cream.
Cider-cream braising sauce
  • 1 cup hard apple cider or fresh apple cider De-glazes and forms the flavorful braising base.
  • 0.5 cup chicken broth Helps braise and create the sauce body.
  • 0.5 cup heavy cream Added at the end to stay silky and glossy.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season chicken thighs well with salt and pepper. Heat olive oil and butter in a Dutch oven over medium-high heat, then sear skin-side down 6-8 minutes until the skin is golden.
  2. Flip the chicken and cook 3 more minutes, then remove to a plate.
Caramelize apples and aromatics
  1. In the same pot, sauté shallots and apple slices over medium-high heat for 4-5 minutes until golden. Add garlic, fresh thyme, and dried rosemary, then cook 1 minute until fragrant.
Braise with apple cider
  1. Pour in the cider to deglaze, scraping up the browned bits, and cook 2 minutes. Add chicken broth and Dijon mustard, stirring to combine.
  2. Return chicken skin-side up to the pot, cover, and simmer 20 minutes until cooked through.
Finish the cider-cream sauce
  1. Stir in heavy cream and simmer 5 minutes, until the sauce turns glossy. Taste and season with salt and pepper, then serve hot.

Notes

Pro tip: dry the chicken thighs well before searing so the skin browns deeply; avoid crowding so the fat can crisp. Store leftovers in the refrigerator up to 3 days. Freeze the cooked chicken and sauce up to 2 months (cream may slightly change texture after thawing). For a lower-fat option, swap heavy cream with half-and-half, simmering a few extra minutes to thicken.