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French Apple Cider Chicken

French apple cider chicken with golden, pan-seared thighs braised in a glossy apple cider-cream sauce. Tender chicken and caramelized apple-pearled shallots come together with Dijon for a tangy, savory finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 bone-in skin-on chicken thighs
apples
  • 2 apples, cored and sliced
aromatics
  • 3 shallots, thinly sliced
  • 4 cloves garlic, minced
braising liquid and dairy
  • 1 cup hard apple cider or fresh apple cider
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp Dijon mustard
herbs and oil
  • 1 tsp fresh thyme
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
seasoning
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken well, then sear skin-side down in olive oil and butter over medium-high heat for 6-8 minutes until golden. Flip and cook for 3 more minutes, then remove from the skillet.
Sauté apples and aromatics
  1. Sauté the shallots and apple slices over medium-high heat for 4-5 minutes until golden. Add the garlic and fresh thyme, then cook for 1 minute.
Build the cider Dijon sauce
  1. Deglaze with apple cider and cook for 2 minutes. Add chicken broth and Dijon mustard, stirring to combine.
Braise
  1. Return the chicken to the skillet skin-side up, cover, and simmer for 20 minutes until cooked through. Keep the simmer gentle for steady braising.
Finish with cream
  1. Stir in the heavy cream and simmer for 5 minutes, until the sauce turns glossy. Season with salt and pepper to taste.

Notes

For the best browning, pat the chicken dry before searing and avoid moving it until the skin releases easily. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat to keep the sauce smooth. Freezing is not recommended because cream sauces can break. For a lighter option, use half-and-half instead of heavy cream.