Cider-Braised Chicken Thighs with Caramelized Fennel and Pears (45-Minute Braise)
Golden, glossy chicken skin gives way to tender, braised meat steeped in a sweet-tart apple cider reduction. Slices of soft, caramelized fennel and honeyed pears add a tender, slightly aniseed contrast while thyme and Dijon lift the pan sauce.
Balance the sweetness by using semi-dry apple cider and a splash of stock; swap bone-in thighs for boneless if you prefer quicker cooking, or use pears like Bosc or Anjou for firmer texture. For a dairy-free version, skip the finishing butter and reduce heat slightly before plating.
Serve this with buttery mashed potatoes, buttered egg noodles, or a simple wild rice to soak up the cider glaze. It’s well suited for October dinners, small harvest gatherings, or a Thanksgiving week make-ahead main—reheat gently and recoat in sauce for best results.
How to Make It
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1
Pat the chicken thighs dry and season both sides with salt and black pepper.
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2
Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering.
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3
Sear the chicken thighs skin-side down without moving until the skin is deep golden and crisp, 6–8 minutes. Flip and sear the other side 2 minutes. Transfer chicken to a plate.
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4
Reduce heat to medium and add butter to the pan. Add sliced onion and cook, stirring, until translucent, about 4 minutes.
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5
Add thinly sliced fennel and continue to cook until fennel begins to soften and brown at the edges, about 6 minutes.
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6
Stir in minced garlic, red pepper flakes, and brown sugar; cook 30 seconds until fragrant.
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7
Add apple cider, chicken stock, Dijon mustard, and thyme sprigs. Scrape up browned bits from the pan and bring to a gentle simmer.
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8
Return chicken thighs to the skillet skin-side up, nestling them among the fennel and onions. Add pear wedges around the chicken.
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9
Cover partially and braise at a gentle simmer on the stovetop, or transfer to a 180°C (350°F) oven and braise for 20–25 minutes, until an instant-read thermometer reads 75°C (165°F) at the thickest point.
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10
Remove chicken and pears to a platter and tent with foil. Discard thyme sprigs.
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11
Make a slurry by whisking cornstarch with cold water, then whisk it into the simmering pan sauce. Boil gently until the sauce thickens to coat the back of a spoon, 1–2 minutes. Taste and adjust seasoning.
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12
Return chicken to the skillet to rewarm and coat in the glaze. Spoon fennel and pears over the chicken, sprinkle with chopped parsley, and serve.
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