Cider Braised Chicken & Croutons

Crispy chicken thighs simmered in a cozy apple cider sauce with mushrooms, onions, and tender apples, topped with buttery rosemary croutons for the perfect comforting meal.

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Apple Cider Chicken Thighs with Mushrooms & Rosemary Croutons

Servings: 3–4

Prep Time: 15 minutes

Cook Time: 30 minutes

Print the Recipe

Golden, crispy chicken thighs simmered in a savory apple cider sauce with mushrooms, onions, and tender apples. Finished with buttery rosemary croutons for a comforting, rustic dish full of fall flavor.

Ingredients

• For the Chicken:
  • 2 pounds (3 to 4 pieces) bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 crimini mushrooms, cleaned, trimmed, and quartered
  • 1 medium yellow onion, thinly sliced
  • 1 large apple, cut into ¼ inch slices (peeling optional)
  • 2 tablespoons fresh rosemary, roughly chopped
  • 1 cup apple cider (or apple juice)
  • ½ cup chicken broth
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Fresh chives, chopped thin, for garnish (optional)
• For the Croutons:
  • 1/3 loaf (3–4 slices) sourdough or wheat bread, preferably stale, torn or cut into ½ inch chunks
  • 1 teaspoon fresh rosemary, roughly chopped
  • 2 tablespoons olive oil or unsalted butter, melted
  • Kosher salt, to taste

Instructions

1. Bring chicken to room temperature. At least 20 minutes before cooking, remove the chicken thighs from the package, pat dry, and let sit at room temperature.
2. Sear the chicken. Heat a large skillet with a lid over medium-high heat. Add 1 tablespoon butter and the olive oil. Season chicken with salt and pepper. Once the butter is melted and oil is hot, place chicken skin side down. Cook for 4–5 minutes, then increase heat to high and cook until the skin is deeply golden and crisp, about 6 minutes. Remove and set aside.
3. Brown the mushrooms. If needed, drain excess fat so about 2 tablespoons remain. Over high heat, add mushrooms and cook, stirring occasionally, until browned.
4. Cook aromatics and apples. Reduce heat to medium. Add onions, apples, and rosemary. Cook, stirring occasionally, until onions are translucent and apples begin to soften, about 8 minutes.
5. Deglaze and simmer. Pour in apple cider and scrape up any browned bits from the pan. Simmer for 3–4 minutes until reduced by half. Add chicken broth and return chicken to the pan, skin side up. Bring to a boil, then cover and simmer for 10 minutes.
6. Make the croutons. In a sauté pan over medium heat, melt butter (or heat oil). Add bread pieces and cook until golden brown on all sides, about 4 minutes. Sprinkle with rosemary and salt. Alternatively, bake at 375°F for 10–12 minutes after tossing with butter, rosemary, and salt.
7. Finish the sauce. Remove the lid, turn off heat, and stir in remaining 1 tablespoon butter. Mix until the sauce is glossy and emulsified. Taste and adjust seasoning with salt and pepper.
8. Assemble and serve. Add croutons to the pan with the chicken and garnish with chopped chives before serving.

Homemade | homemadecooking.com