Are you searching for the perfect one-pan dinner that completely captures the cozy, comforting flavors of the autumn season? A meal that is rustic enough for a weeknight but so incredibly delicious and elegant it’s perfect for a special dinner party? These incredible, from-scratch Braised Chicken Thighs with Apples and Leeks, simmered in a luscious, savory apple cider pan sauce, are that perfect meal.
This isn’t just another chicken recipe; it’s a guide to a restaurant-quality, one-skillet masterpiece. We’ll show you the simple secrets to achieving impossibly crispy skin and fall-off-the-bone tender meat, all while building a luxurious pan sauce right in the same pot. This is the kind of soul-warming, sophisticated comfort food that will fill your home with the most incredible aroma and become a new fall favorite.
Table of Contents
Table of Contents
Recipe Overview: The Perfect Fall Skillet Dinner
What makes these Braised Chicken Thighs so spectacular is their incredible depth of flavor, all developed in a single pan. We start by searing bone-in, skin-on chicken thighs to create a super crispy skin and a delicious fond on the bottom of the pan that becomes the foundation for our sauce. That sauce is a perfect harmony of fall flavors: a rich chicken broth and apple cider base is built upon sweet, tender leeks and tart apples, then thickened with a classic French beurre manié. It’s a fast, elegant, and complete meal that is pure autumn comfort.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Skillet Meal
This recipe uses a handful of fresh, seasonal ingredients to create its signature savory and slightly sweet flavor.
- The Chicken (Bone-in, Skin-on is Key!):
- Bone-In, Skin-On Chicken Thighs: This is the absolute best choice for a braising recipe like this one. The skin, when seared first, becomes incredibly crispy and renders its delicious fat to build the sauce. The bone adds a huge amount of flavor to the pan sauce as it simmers and helps to keep the meat unbelievably moist and tender.
- The Aromatics (Leeks & Apples):
- Leeks: A member of the onion family, leeks have a much milder, sweeter, and more delicate flavor than a regular onion, which adds a touch of elegance to the final dish.
- Apples: A firm baking apple that is both sweet and tart is the perfect choice to hold its shape and balance the savory sauce. Golden Delicious, as the recipe suggests, is a great option, as are Honeycrisp, Braeburn, or Gala.
- The Savory Pan Sauce:
- The Liquids: A combination of dry white wine (like a Sauvignon Blanc or Pinot Grigio) to deglaze the pan, rich low-sodium chicken broth, and sweet, unfiltered apple cider creates a complex, multi-layered sauce.
- The Thickener (Beurre Manié): This is a classic, foolproof French technique for thickening sauces. It’s a simple paste made from equal parts softened, room temperature butter and all-purpose flour. Whisked into the simmering sauce at the end, it creates a perfectly smooth, glossy, and velvety texture without any lumps.
Pro Tutorial: How to Clean and Cut Leeks
Leeks are notorious for trapping dirt and sand between their layers. Here’s the foolproof way to clean them:
- Trim: First, slice off the tough, dark green tops and the bottom root end of the leek.
- Halve: Slice the remaining white and light green part in half, lengthwise.
- Rinse: Fan the layers of each half open under cold running water, making sure to rinse away any dirt that may be trapped inside.
- Slice: Place the clean leek halves cut-side down on your board and slice them thinly.
Step-by-Step to the Perfect Braised Chicken
Step 1: Sear the Chicken for a Crispy Skin
Step 1: Preheat your oven to 425°F (218°C).
Step 2: Pat your 8 bone-in, skin-on chicken thighs completely dry with a paper towel and season them generously on all sides with kosher salt and pepper.
Pro Tip: Patting the skin dry is the number one secret to getting a beautiful, golden-brown, super-crispy sear!
Step 3: In a large, deep, ovenproof skillet (a cast-iron skillet is perfect here!), heat the 2 tablespoons of vegetable oil over medium-high heat.
Step 4: Carefully place the chicken thighs in the hot skillet, skin-side down. Let them sear, undisturbed, for about 5-6 minutes, until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2 minutes on the other side.
Step 5: Transfer the seared chicken to a clean plate and set it aside. Do not wipe out the pan!
Step 2: Build the Savory Apple Cider Pan Sauce
Step 1: Reduce the skillet heat to medium. Add the 2 teaspoons of fresh thyme and the sliced leeks to the skillet. Cook, stirring occasionally, for about 4 minutes, until the leeks have softened.
Step 2: Pour in the 1/4 cup of white wine to deglaze the pan. Use a wooden spoon to scrape up all the delicious, flavorful browned bits (the “fond”) from the bottom of the pan. Let the wine cook until the skillet is nearly dry.
Step 3: Stir in the 1 cup of chicken broth, the 1/2 cup of apple cider, and a pinch each of salt and pepper. Bring the mixture to a boil.
Step 4 (The Beurre Manié): In a small bowl, use a fork to mash together the 2 tablespoons of room temperature butter and the 2 tablespoons of all-purpose flour until a smooth, thick paste is formed. Whisk this butter-flour mixture into the simmering skillet until it has completely dissolved and the sauce begins to thicken.
Step 5: Stir in the chopped apples and remove the skillet from the heat.
Step 3: Braise to Tender Perfection
Step 1: Nestle the seared chicken thighs, skin-side up, back into the skillet along with any of their accumulated juices from the plate.
Step 2: Transfer the entire skillet to the preheated oven. Bake, uncovered, for about 25 minutes, until the chicken is cooked through and the sauce is bubbly and slightly thickened.
Pro Tip: The only 100% foolproof way to check for doneness is with an instant-read thermometer. The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the thigh (not touching the bone) registers at least 165°F (74°C).
Serve the chicken warm with a generous spoonful of the delicious apple, leek, and cider pan sauce.
The Best Cozy Braised Chicken Thighs with Apples (One-Pan!)
A comforting one-pan meal, this recipe features bone-in chicken thighs that are braised with apples in a savory-sweet sauce. The chicken is first seared until the skin is golden, then set aside. In the same ovenproof skillet, a rich pan sauce is built by cooking leeks with thyme, deglazing with white wine, and adding chicken broth and apple cider. The sauce is thickened with a beurre manié (a butter and flour paste) before the chicken and chopped apples are added and the entire dish is finished in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Braising, Searing, Baking
- Cuisine: American
Ingredients
- 8 bone-in chicken thighs (2 to 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons fresh thyme leaves
- 1 bunch leeks (white and green parts), halved and sliced
- 2 apples (such as Golden Delicious), chopped
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 425°F.
- Generously sprinkle the chicken thighs with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat.
- Place the chicken in the skillet skin-side down and cook, flipping once, until golden brown on both sides. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the thyme and sliced leeks to the skillet and cook, stirring occasionally, for about 4 minutes until softened.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has nearly evaporated.
- Stir in the chicken broth, apple cider, and a pinch each of salt and pepper. Bring the mixture to a boil.
- In a small bowl, use a fork to mash the room-temperature butter and the flour together until a smooth paste (a beurre manié) forms.
- Whisk the butter-flour mixture into the skillet until it has dissolved. Stir in the chopped apples and remove the skillet from the heat.
- Nestle the seared chicken, skin-side up, into the skillet along with any collected juices from the plate.
- Transfer the skillet to the oven and bake for about 25 minutes, until the chicken is cooked through.
Notes
- Using an ovenproof skillet is essential for this recipe as it goes directly from the stovetop to the oven.
- The sauce is thickened with a beurre manié, which is a French term for a paste of equal parts soft butter and flour used to thicken sauces.
- Searing the chicken first develops a rich, browned flavor and a crispy skin.
What to Serve With Your Braised Chicken
This beautiful, saucy skillet dinner is a fantastic centerpiece for a complete and comforting meal.
- Creamy Mashed Potatoes: The absolute perfect partner for sopping up every last drop of that incredible pan sauce.
- Egg Noodles or Rice: Spoon the chicken and sauce over a bed of wide egg noodles or fluffy rice pilaf.
- Roasted Vegetables: Serve alongside some simple, roasted Brussels sprouts or green beans.
- Crusty Bread: A simple side of warm, crusty bread is a must-have for dipping.
Storage and Make-Ahead Tips
A braised dish like this one is fantastic for making ahead, as the flavors will only deepen overnight.
- Make-Ahead: You can prepare the entire dish completely up to 2 days in advance. Let it cool and store it, covered, in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, place the skillet back in a 350°F oven for about 15-20 minutes, until the chicken is hot and the skin has re-crisped slightly.
For more recipe follow my Pinterest account
Creative Recipe Variations
- Add a Luxurious Creamy Finish: For an even richer, more decadent sauce, you can stir in 1/4 cup of heavy cream or crème fraîche at the very end, after you have taken the skillet out of the oven.
- Use a Different Protein: This delicious, sweet and savory sauce and braising method is also absolutely fantastic with bone-in pork chops.
- Add a Sophisticated Boozy Kick: The recipe already uses white wine, but for an even deeper flavor, you can add a splash of apple brandy (like Calvados) or a smooth bourbon when you add the apple cider.
Enjoy Your New Favorite Fall Dinner!
You’ve just created a truly special skillet dinner that is the very definition of autumn comfort. This Braised Chicken with Apples is a perfect harmony of savory, sweet, and herbaceous flavors. It’s a rewarding, deeply satisfying, and surprisingly easy recipe that is sure to become a new favorite in your dinner rotation.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pan meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to getting super crispy chicken skin?
There are two main secrets! First, and most importantly, pat your chicken thighs completely dry with a paper towel before you season them. Moisture is the enemy of a good sear. Second, place the chicken skin-side down in a hot, preheated skillet and let it sear, undisturbed, for a full 5-6 minutes. Don’t be tempted to move it around! This allows the fat to render out and the skin to form a beautiful, deep golden-brown crust.
Q2: What is a beurre manié, and how is it different from a roux?
A beurre manié (French for “kneaded butter”) is a simple paste of equal parts softened butter and flour. It is a classic finishing thickener, meaning you whisk it into an already simmering sauce at the end of the cooking process. A roux, on the other hand, is a mixture of fat and flour that is cooked at the beginning of the sauce-making process, before the liquid is added. Both are fantastic thickeners!
Q3: Can I make this dish ahead of time?
Yes, this is a perfect make-ahead meal! Braised dishes are often even more flavorful on the second day after the flavors have had time to meld. You can prepare the entire dish, let it cool, and store it in the refrigerator for up to 2 days. Simply reheat it gently in a 350°F oven until it is hot and bubbly.
Q4: Can I use boneless, skinless chicken breasts instead of thighs?
You can, but you will need to be very careful not to overcook them, as they are much leaner and can dry out easily. You should pound them to an even thickness first, and you will likely need to reduce the final baking time in the oven significantly.
Q5: What kind of white wine is best for the sauce?
You want to use a dry, crisp white wine that you would enjoy drinking. A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay would all be fantastic choices. If you prefer to cook without alcohol, you can simply substitute the wine with an equal amount of additional chicken broth.