Cider-Braised Chicken Thighs with Ginger

A kick of fresh ginger juice enlivens the subtle flavors of this easy sauce.

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  • Servings: 2 to 4

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  • 4 bone-in chicken thighs, with skin
  • Salt
  • Freshly ground pepper
  • 1 teaspoon canola or grapeseed oil
  • 1 medium red onion, thinly sliced
  • 2 cups apple cider
  • 1-inch piece fresh ginger, grated

How to make this recipe

  1. Preheat oven to 325°

  2. Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven set over medium-high heat, add the oil and heat until shimmering. Brown the thighs skin side down, about 5 minutes. Turn over and brown all other sides, about another 5 minutes.

  3. Drain off most of the rendered fat, then add the onion. Reduce the heat to medium. Cook, stirring, until the onion is fairly soft and translucent, about 10 minutes. Add the cider and bring to a boil. Reduce by half, about 5 minutes. Add the chicken thighs, then cover the pan and place in the oven. Cook for 15 minutes then flip each piece. Add the apples, cover the pan again and cook until the thighs are tender and falling off the bone, about another 15 minutes.

  4. Skim off most of the fat from the sauce, then, over the sauce, squeeze the grated ginger with your hands so that its liquid goes into the sauce. Serve the thighs in bowls with the sauce.

Make Ahead

The chicken can be prepared through step 3. Separate the sauce and thighs and refrigerate. When preparing day of, skim the fat from the sauce, then warm the chicken in the sauce and proceed.

Contributed By Photo © Scott Hocker Published October 2014

1042627 recipes/cider-braised-chicken-thighs-ginger 2016-01-19T21:19:33+00:00 Scott Hocker 2|4|make-ahead|web-exclusive|weeknight-dinner|fall|american october-2014 recipes,cider-braised-chicken-thighs-ginger 1042627

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