Braised Chicken Thighs with Apples, Shallots, Garlic, and Herbs
Fall is the season for apples — from crisp, fresh-picked varieties to the rich, tangy flavour of freshly pressed cider. Even though the apple-picking season is winding down, local farms and pumpkin patches are still stocked with barrels of apples and jugs of cider, ready for you to take home and enjoy.
Apples are the perfect fruit to incorporate into comforting dishes like this one. Featuring crispy chicken thighs braised in apple cider and stock, this recipe beautifully celebrates the flavors of the season. Whether you serve it over creamy mashed potatoes, polenta, or alongside a fresh fall salad, it’s an ideal meal for those cool, crisp days. If you’re looking to save some time, serve alongside our Country Mashed Potatoes for an even easier dinner.
Enjoy the recipe, and don’t forget to support your local farms while you’re out gathering apples and cider for this delightful dish!
Farmer Kendall Sourcing Tips:
Willow View Farms in Abbotsford is where we grabbed our apples for this recipe, they offer seasonal U-Pick and fun activities for families.
Fraser Valley Cider Company is our neighbour (by rural standards) here in Langley — Their cider is a lovely addition to this recipe.
Kingfisher Farm Market in South Surrey is where we source most of our seasonal vegetables including the garlic we used. They have a weekly seasonal market and a road side stand to serve our community.
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4
Ingredients:
6 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tablespoon olive oil
6 shallots, peeled and halved
3 garlic cloves, smashed or sliced thin
2 apples, cored and sliced (use a tart variety if possible like Honey Crisp or Jonagold)
½ cup apple cider
½ cup chicken stock
3 sprigs fresh thyme
2 sprigs fresh rosemary or sage
1 tablespoon butter (optional for finishing)
Instructions:
Start by preheating your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season generously on both sides with salt and pepper.
In a large cast iron or oven-safe skillet, heat the oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes, until the skin is golden and crispy. Flip the thighs and sear the other side for an additional 2 minutes.
Add the shallots, garlic, and apple slices to the skillet, allowing them to soften for 1 -2 minutes. Then, pour in the apple cider and chicken stock and finally the fresh herbs.
Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
(optional): After removing from the oven, you can stir in a tablespoon of butter to enrich the sauce. Taste and adjust seasoning with salt and pepper if needed.
Serve: Plate the chicken with the apples, shallots, and garlic. Spoon some of the flavorful braising liquid over the top.
If you want to add a little something extra you can also add in a teaspoon or two of Dijon mustard (optional for extra depth) when adding in the cider and stock.
This recipe will keep in the fridge for 2 days in an airtight container.
Order some Central Park Farms bone-in chicken thighs and add this to your dinner menu this week!
