Apple Cider Braised Chicken Thighs

Steps

1. 1Preheat oven to 400 degrees and season the chicken thighs liberally with kosher salt.
2. 2Heat a large braising pan over medium-high heat. Once hot, add the olive oil.
3. 3Next, add the chicken thighs, skin side down. Sear for 10-12 minutes until the skin is golden brown and crisp. While the chicken thighs are browning, season the other side with salt, pepper, and red pepper flakes. After searing, remove the chicken thighs from the pan.
4. 4Remove all but 1 tablespoon of the oil from the pan and lower the heat to low. Next, apple cider vinegar to deglaze the pan. Use a wooden spoon to scrap up any brown bits.
5. 5Bring the heat back up to medium heat and add the sliced onions to the pan and stir. Cover the pan and let the onions cook for 15-20 minutes, stirring every 5 minutes or so until the onions are golden brown.
6. 6Once the onions are caramelized add the dijon mustard, garlic, and arrowroot starch and cook for another minute.
7. 7Next, stir in the apple cider, chicken stock, dried bay leaf, and thyme. Bring the braising liquid to a simmer and then taste. Adjust the level of salt and pepper as needed.
8. 8Add the chicken thighs back to the pan, skin side up, nestling them in the onions and braising liquid.
9. 9Transfer the pan to the oven and let cook, uncovered, for 30 minutes at 400 degrees until the chicken is tender and fully cooked through. If the chicken begins to brown too much, cover the braising pan with a lid or tent it with foil.
10. 10Remove from the oven and garnish with fresh thyme before serving over mashed potatoes or rice to soak up the gravy.