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–+ servings
French Apple Cider Chicken

Delightful French Apple Cider Chicken for Cozy Nights

Enjoy this French Apple Cider Chicken, a comforting dish infused with warm spices and juicy chicken in apple cider sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juicy and flavorful; substitute with chicken breasts for a lighter option.
For the Aromatics
  • 1 medium Onion Adds depth; shallots or green onions work as quick substitutes.
  • 2 cloves Minced Garlic Enhances the overall flavor.
For the Sauce
  • 2 cups Apple Use crisp varieties like Granny Smith or Fuji.
  • 1 cup Apple Cider Dry French apple cider is ideal; apple juice with white wine can substitute.
  • ½ cup Heavy Cream Can substitute with half-and-half or plant-based cream.
  • 2 tablespoons Dijon Mustard Adds a tangy kick.
For Cooking
  • 2 tablespoons Olive Oil or Butter Essential for browning the chicken.
  • 1 teaspoon Thyme Fresh or dried.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for French Apple Cider Chicken
  1. Season the chicken thighs generously with salt and pepper on both sides, and leave at room temperature for about 15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs in the pan skin-side down. Sear for 5-7 minutes until golden brown, then flip and cook for another 3-4 minutes. Remove and set aside.
  3. In the same skillet, add sliced onions and cook for about 5 minutes until translucent. Stir frequently. Add minced garlic and cook for an additional 30 seconds.
  4. Add sliced apples, thyme, and rosemary. Cook for 2-3 minutes until apples soften and caramelize.
  5. Pour in apple cider and chicken broth, scraping bits from the bottom. Bring to a gentle simmer, then nestle the chicken back into the pan, cover, and let simmer for 25-30 minutes.
  6. Remove chicken once cooked and stir in Dijon mustard and heavy cream into the sauce, simmering uncovered for about 5 minutes until thickened.
  7. Return chicken to the skillet to warm through. Garnish with fresh thyme and parsley, and serve with crusty bread or mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to three days. To reheat, add chicken broth to maintain sauce consistency.

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