Cider-Braised Chicken with Apples, Shallots & Crispy Sage
There is enough apple here to taste the season, balanced with shallots, mustard, and a little cider vinegar to keep the sauce savory. The chicken cooks with its skin above the liquid, while thick apple wedges soften around it. A few crisp sage leaves finish the pan. Bring it to the table with mashed potatoes or a loaf of bread for the sauce.
- Prep
- 20 minutes
- Cook
- approximately 1 hour 10 minutes
- Total
- approximately 1 hour 30 minutes
- Serves
- 6, with side dishes
What You'll Need
For the Chicken and Cider Sauce
- 6 bone-in, skin-on chicken thighs, approximately 3 pounds total
- 1½ teaspoons fine sea salt, divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 medium shallots, peeled and halved lengthwise through the root
- 2 garlic cloves, finely chopped
- 1 cup plain, unsweetened, nonalcoholic apple cider
- ¾ cup low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 2 fresh thyme sprigs
- 2 medium firm apples, such as Pink Lady or Honeycrisp, cored and cut into 8 wedges each, skin left on
- 2 teaspoons apple cider vinegar, plus more to taste
For the Crisp Sage and Finishing Butter
- 2 tablespoons unsalted butter
- 12 fresh sage leaves, washed and thoroughly dried
Equipment
- Wide, approximately 12-inch oven-safe braiser or deep skillet
- Tongs
- Small skillet
- Instant-read thermometer
- Wooden spoon
- Clean plate
The Simple Method
Prepare the Chicken
Heat the oven to 375°F. Pat the chicken thoroughly dry. Season with 1¼ teaspoons of the salt and all the pepper.
Brown the Skin
Heat the olive oil in the braiser over medium heat. Working in two batches if needed, place the chicken skin-side down and cook for 7–9 minutes, until deeply golden and it releases readily. Turn and cook for 2 minutes. Transfer to a plate. Leave approximately 1 tablespoon of fat in the pan and carefully discard the excess.
Brown the Apples
Add the apple wedges to the pan and cook for 3–4 minutes, turning once, until lightly golden on their cut sides. They should still be firm. Transfer to a separate clean plate.
Soften the Shallots
Add the shallots cut-side down and cook for 3–4 minutes. Turn, add the garlic, and cook for 30 seconds. Reduce the heat if the browned bits begin to darken excessively.
Build the Sauce
Pour in the cider and scrape up the browned bits. Stir in the stock, mustard, thyme, and remaining ¼ teaspoon salt. Bring to a gentle simmer. Return the chicken and its collected juices to the pan, skin-side up. The liquid should come partway up the meat, leaving the skin exposed.
Braise Gently
Transfer the uncovered pan to the oven. After 15 minutes, tuck the browned apple wedges around the chicken. Cook for another 15–25 minutes, until the apples are tender and the chicken reaches at least 165°F in its thickest part, away from the bone. For softer thigh meat, continue toward 175–185°F if needed, checking that sufficient liquid remains.
Crisp the Sage
While the chicken cooks, melt the butter in the small skillet over medium heat. Add the dry sage leaves in a single layer, working in batches if necessary. Cook for approximately 30–60 seconds, turning gently, until crisp. Transfer the leaves to a paper towel. Remove the butter from the heat when it smells nutty and shows light golden flecks. Reserve it.
Finish the Sauce
Transfer the chicken, apples, and shallots to a warm serving dish. Discard the thyme stems. Simmer the pan juices on the stove for 3–6 minutes, until lightly reduced. If already concentrated, skip reducing; if too thick, loosen with a splash of stock. Remove from the heat and stir in the vinegar and reserved sage butter. Taste before adding more salt or vinegar.
Bring It to the Table
Return the chicken, apples, and shallots to the pan. Spoon sauce around the chicken, keeping the skin uncovered. Scatter over the crisp sage immediately before serving.
A Few Things That Make This Easier
Choose the right cider.
Use plain, nonalcoholic apple cider, without added sugar or mulling spices. Apple cider vinegar is a separate ingredient and cannot replace the cup of cider.
Keep the skin above the sauce.
This preserves the browned surface. Pouring sauce over it will soften it.
Add the apples partway through.
Browning gives them flavor; the shorter oven time helps them keep their shape.
Watch the butter.
Golden flecks are welcome. Black flecks and an acrid smell mean it has burned and should be remade.
A simpler finish.
Skip frying the sage and stir 1 teaspoon finely chopped fresh sage into the sauce before it goes into the oven. Finish with the butter off the heat.
Serve with.
Mashed potatoes, creamy polenta, or crusty bread, with a sharply dressed green salad.
Prepare ahead.
Measure the liquids and prepare the shallots the day before. For the best skin and apple texture, cook the dish on the day of serving.
Leftovers.
Refrigerate promptly in shallow containers within two hours and use within three days. Reheat with a splash of stock until the chicken reaches 165°F. Add freshly crisped sage if desired.
About the timing.
The times are estimates and depend on the size of the chicken and the capacity of the pan.
More from the Kitchen
Hidden & Seen
Cider-Braised Chicken with Apples, Shallots & Crispy Sage
There is enough apple here to taste the season, balanced with shallots, mustard, and a little cider vinegar to keep the sauce savory. The chicken cooks with its skin above the liquid, while thick apple wedges soften around it. A few crisp sage leaves finish the pan. Bring it to the table with mashed potatoes or a loaf of bread for the sauce.
- Prep
- 20 minutes
- Cook
- approximately 1 hour 10 minutes
- Total
- approximately 1 hour 30 minutes
- Servings
- 6, with side dishes
What You'll Need
For the Chicken and Cider Sauce
- 6 bone-in, skin-on chicken thighs, approximately 3 pounds total
- 1½ teaspoons fine sea salt, divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 medium shallots, peeled and halved lengthwise through the root
- 2 garlic cloves, finely chopped
- 1 cup plain, unsweetened, nonalcoholic apple cider
- ¾ cup low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 2 fresh thyme sprigs
- 2 medium firm apples, such as Pink Lady or Honeycrisp, cored and cut into 8 wedges each, skin left on
- 2 teaspoons apple cider vinegar, plus more to taste
For the Crisp Sage and Finishing Butter
- 2 tablespoons unsalted butter
- 12 fresh sage leaves, washed and thoroughly dried
Equipment
- Wide, approximately 12-inch oven-safe braiser or deep skillet
- Tongs
- Small skillet
- Instant-read thermometer
- Wooden spoon
- Clean plate
The Simple Method
01 · Prepare the Chicken
Heat the oven to 375°F. Pat the chicken thoroughly dry. Season with 1¼ teaspoons of the salt and all the pepper.
02 · Brown the Skin
Heat the olive oil in the braiser over medium heat. Working in two batches if needed, place the chicken skin-side down and cook for 7–9 minutes, until deeply golden and it releases readily. Turn and cook for 2 minutes. Transfer to a plate. Leave approximately 1 tablespoon of fat in the pan and carefully discard the excess.
03 · Brown the Apples
Add the apple wedges to the pan and cook for 3–4 minutes, turning once, until lightly golden on their cut sides. They should still be firm. Transfer to a separate clean plate.
04 · Soften the Shallots
Add the shallots cut-side down and cook for 3–4 minutes. Turn, add the garlic, and cook for 30 seconds. Reduce the heat if the browned bits begin to darken excessively.
05 · Build the Sauce
Pour in the cider and scrape up the browned bits. Stir in the stock, mustard, thyme, and remaining ¼ teaspoon salt. Bring to a gentle simmer. Return the chicken and its collected juices to the pan, skin-side up. The liquid should come partway up the meat, leaving the skin exposed.
06 · Braise Gently
Transfer the uncovered pan to the oven. After 15 minutes, tuck the browned apple wedges around the chicken. Cook for another 15–25 minutes, until the apples are tender and the chicken reaches at least 165°F in its thickest part, away from the bone. For softer thigh meat, continue toward 175–185°F if needed, checking that sufficient liquid remains.
07 · Crisp the Sage
While the chicken cooks, melt the butter in the small skillet over medium heat. Add the dry sage leaves in a single layer, working in batches if necessary. Cook for approximately 30–60 seconds, turning gently, until crisp. Transfer the leaves to a paper towel. Remove the butter from the heat when it smells nutty and shows light golden flecks. Reserve it.
08 · Finish the Sauce
Transfer the chicken, apples, and shallots to a warm serving dish. Discard the thyme stems. Simmer the pan juices on the stove for 3–6 minutes, until lightly reduced. If already concentrated, skip reducing; if too thick, loosen with a splash of stock. Remove from the heat and stir in the vinegar and reserved sage butter. Taste before adding more salt or vinegar.
09 · Bring It to the Table
Return the chicken, apples, and shallots to the pan. Spoon sauce around the chicken, keeping the skin uncovered. Scatter over the crisp sage immediately before serving.
A Few Things That Make This Easier
Choose the right cider.
Use plain, nonalcoholic apple cider, without added sugar or mulling spices. Apple cider vinegar is a separate ingredient and cannot replace the cup of cider.
Keep the skin above the sauce.
This preserves the browned surface. Pouring sauce over it will soften it.
Add the apples partway through.
Browning gives them flavor; the shorter oven time helps them keep their shape.
Watch the butter.
Golden flecks are welcome. Black flecks and an acrid smell mean it has burned and should be remade.
A simpler finish.
Skip frying the sage and stir 1 teaspoon finely chopped fresh sage into the sauce before it goes into the oven. Finish with the butter off the heat.
Serve with.
Mashed potatoes, creamy polenta, or crusty bread, with a sharply dressed green salad.
Prepare ahead.
Measure the liquids and prepare the shallots the day before. For the best skin and apple texture, cook the dish on the day of serving.
Leftovers.
Refrigerate promptly in shallow containers within two hours and use within three days. Reheat with a splash of stock until the chicken reaches 165°F. Add freshly crisped sage if desired.
About the timing.
The times are estimates and depend on the size of the chicken and the capacity of the pan.
Christina's Note
Leave the pan on a trivet in the middle of the table and put the bread within reach. The apples and shallots are part of the meal, so give everyone a spoonful of each along with the chicken.