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French Apple Cider Chicken

French apple cider chicken with pan-seared skin and a glossy apple cider-cream sauce. Chicken thighs are braised until tender, then finished with cream for a lightly tangy, savory French-style dinner.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Apples and aromatics
  • 2 apples, cored and sliced
  • 3 shallots, thinly sliced
  • 4 garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp dried rosemary
Liquids and dairy
  • 1 cup hard apple cider or fresh apple cider
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
Seasoning and condiments
  • 2 tbsp butter
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season the chicken thighs well with salt and pepper, then sear skin-side down in olive oil and butter over medium-high heat for 6-8 minutes until the skin turns golden.
  2. Flip the chicken and cook for 3 more minutes, then remove the thighs to a plate.
Sauté apples and aromatics
  1. In the same pot, sauté shallots and apple slices over medium heat for 4-5 minutes until golden.
  2. Add garlic, fresh thyme, and dried rosemary and cook for 1 minute until fragrant.
Build the sauce and braise
  1. Deglaze with apple cider and cook for 2 minutes to reduce slightly, scraping up any browned bits.
  2. Add chicken broth and Dijon mustard, then stir to combine.
  3. Return the chicken skin-side up, cover, and simmer for 20 minutes until cooked through.
Finish with cream
  1. Stir in the heavy cream and simmer for 5 minutes until the sauce looks glossy and slightly thickened.
  2. Season again with salt and pepper to taste, then serve while hot.

Notes

For best browning, pat the chicken dry before seasoning and avoid moving the thighs during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pan to prevent the cream sauce from breaking. Freezing is not recommended because the cider-cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream for a thinner, less rich sauce.