Braised Cider Chicken with Autumn Vegetables

British · Autumn · 90 min · Serves 4 · By Lesapor Test Kitchen

This comforting braise brings together the sweet and savory flavors of autumn. Tender chicken thighs are cooked to perfection in a cider-infused broth, accompanied by hearty root vegetables. It’s a one-pot wonder that fills your kitchen with warmth and enticing aromas.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds bone-in, skin-on chicken thighs
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 2 cups apple cider (preferably from a local farm)
• 1 cup low-sodium chicken broth
• 2 sprigs fresh thyme
• 3 medium carrots, peeled and cut into chunks
• 1 large parsnip, peeled and cut into chunks
• 1 bay leaf
• 1 tablespoon wholegrain mustard
• 1 tablespoon unsalted butter

Method

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large ovenproof pot over medium-high heat. Season chicken thighs with salt and pepper. Add chicken, skin-side down, and sear until golden brown, about 4 minutes per side. Transfer to a plate.
3. In the same pot, add leeks and garlic. Cook until softened, about 3 minutes.
4. Pour in apple cider and chicken broth, stirring to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
5. Add thyme, carrots, parsnip, and bay leaf. Return chicken to the pot, skin-side up, along with any juices. Cover and transfer to the oven.
6. Braise in the oven until the chicken is tender and the vegetables are cooked through, about 45 minutes.
7. Remove pot from oven. Stir in mustard and butter to enrich the sauce. Adjust seasoning with salt and pepper if necessary.
8. Serve hot, nestled in shallow bowls, ensuring each portion gets a balance of chicken and vegetables.