Dutch Oven Apple Cider Braised Chicken Thighs and Potatoes

Dutch Oven Cider Braised Chicken Thighs and Potatoes is an easy, family-friendly, elevated weeknight dish, and most of the cooking time is completely hands-off!

Course Dinner, Main Course

Cuisine American

Keyword Braised Apple Cider Chicken Thighs, Dutch Oven Braised Chicken Thighs, Dutch Oven Chicken Thighs

Prep Time 5

Cook Time 55

Total Time 1

Servings people

Calories 53kcal

Equipment

Dutch Oven or Braiser

Ingredients

5 skin-on bone-in chicken thighs
1 tsp Italian seasoning
1 tsp kosher salt
1 tsp pepper
3 tbsp olive oil
2 tbsp butter
½ lb baby yukon potatoes sliced in half*
1 white onion cut into thin slices
3 tbsp tomato paste
3 tbsp apple cider vinegar
1 ½ cups apple cider
1 small bundle fresh thyme

Instructions

Preheat your oven to 350 degrees F.
Pat the chicken thighs dry and season with Italian seasoning, kosher salt, and pepper (use more if needed).
Heat your dutch oven over medium-high heat, add the olive oil and sear the chicken thighs on each side (about 3 minutes on each side). Remove them from the pan and set aside.
Without cleaning the dutch oven, toss the butter, halved potatoes, and thinly sliced onions into the dutch oven and saute for 3 minutes. They’ll pick up plenty of flavor as you saute them.
Then add the tomato paste and stir it until it coats the vegetables.
Next, add the apple cider vinegar and apple cider to the pan. Bring it to a simmer, then turn the burner off and return the chicken thighs to the pan. Add the bundle of fresh thyme.
Bake for 40 minutes, uncovered. The sauce should be bubbly and the internal temp of the chicken should read at least 165 degrees F.
Salt and pepper to taste. Serve.

Notes

Recipe notes: For extra crispy skins you can turn the broiler on high for 1-3 minutes. Just be sure to stand by the oven and watch it so that the skins don’t burn.

Nutrition