Chicken thighs are seasoned with warm spices, and then stewed in an apple cider mixture until the sauce has thickened and the thighs are tender.

Looking for more savory fall recipes? I’ve got you covered:

Apple Cider Stewed Chicken Ingredients

Chicken thighs: Boneless, skinless

Apple cider: NOT apple cider vinegar and NOT apple juice

Chicken stock: As always I combine water with chicken bouillon

Brown sugar: Just a touch, but you can omit

Whole grain dijon mustard: Brings some acid to the party and balanced out the sweetness of the cider

Onion, garlic, and rosemary: To help build the sauce. Just a TOUCH of rosemary.

Honeycrisp apple: Or apple of your choice, sliced

Spices for the seasoning: Chili powder, paprika, cinnamon, oregano, salt, black pepper

How to Make Apple Cider Stewed Chicken

Step 1: Make the spice blend and season the chicken

Combine the spices to create your spice mixture and set aside.

Season your chicken with it on all side and let come to room temperature.

Step 2: Brown the chicken

Add a bit of oil to the pot, and then brown the chicken (in batches if necessary). Remove to a plate and set aside.

Step 3: Start the sauce

Add the garlic and cook on medium heat until softened, making sure not to burn them. When ready, pour in the cider, chicken stock, brown sugar, and rosemary. Bring to a simmer and let cook for about 5 minutes. Then add the mustard.

Step 4: Add the chicken

Add the chicken and onions to the pot and bring the stew to a boil. Lower slightly so that it’s at a gentle boil, and let the chicken cook about 30-40 minutes. Watch to make sure the sauce isn’t reduced TOO much and drying up, but you also want it to reduce significantly enough so that it can coat the back of a spoon. I like to just check on mine occasionally and adjust the heat if needed.

Step 5: Add the apples

When you have about 5 minutes left, add the apples and allow them to cook with the stew. Finish with freshly chopped parsley for a pop of color and enjoy!

Print Recipe

Apple Cider Stewed Chicken

Chicken thighs are seasoned with warm spices, and then stewed in an apple cider mixture until the sauce has thickened and the thighs are tender.

Prep Time10

Cook Time50

Course: Main Course

Keyword: apple cider, cider chicken

Servings: 4 people

Ingredients

2.5 lbs boneless skinless chicken thighs
2.5 cups apple cider NOT apple cider vinegar
1.5 cups chicken stock or 1.5 cups water with 1.5 teaspoon chicken bouillon powder
4-6 garlic cloves minced
½ medium onion chopped into large chunks
1-2 tbs brown sugar optional
1.5 tbs whole grain dijon mustard
1 apple sliced
2 teaspoon paprika
1 tsp chili powder
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon black pepper
Sprig rosemary small
fresh parsley for garnish

Instructions

Season the chicken thighs and set aside.
Add oil to a dutch oven and brown the chicken in batches. Set aside.
Add the garlic to the same pot and cook on medium until softened. Make sure not to burn it!
Add the cider, stock, optional sugar, and rosemary. Bring to a boil, then lower to a simmer and let cook for 5 minutes. Add the mustard, and then add the chicken and onions to the pot. Bring to a boil, then lower to a gentle boil and let cook for about 30-40 minutes, or until the chicken is very tender and the sauce has reduced to coat the back of a spoon. Keep an eye and adjust the heat as needed.
In the last 5 minutes of cooking, add the apples. Taste and adjust seasoning as needed. Sprinkle freshly chopped parsley and enjoy!