1. Homepage
  2. All Recipes
  3. chicken cider thyme

Delicious chicken braised with cider

As seen in Satisfying Entrées for Every Table.

This dish uses bone-in, skin-on chicken thighs and legs that get browned first to bring out bold flavors. Then everything simmers slowly in hard apple cider with fresh thyme and bacon pieces. Shallots, celery, and garlic start the savory flavor base. Brandy is added at the end to lift up the browned bits and bring warm notes. Separately, apples are cooked until sweet and golden, then mixed back in right before finishing the sauce with cream for a silky texture. Cooking it uncovered helps thicken the sauce and coat the chicken perfectly. Serve it with mashed potatoes or rice for a cozy meal.

Save to Pinterest Post Online Share with Friends Print Recipe Skip to Recipe
Barbara Chef
Created By Sasha
Last updated on Fri, 08 Aug 2025 20:46:54 GMT
A bowl of chicken and potatoes. Save Pin
A bowl of chicken and potatoes. | foodthingle.com

This comforting Normande chicken dish slowly simmers tender chicken in apple cider, thyme, and sweet apples. It’s full of cozy flavors in a rich sauce, great for chilly nights or weekend family meals.

What You Need

How to Make It

A pot filled with chicken and potatoes. Save Pin
A pot filled with chicken and potatoes. | foodthingle.com

Keeping It Fresh

Swaps and Changes

Serving Ideas

Where It Comes From

A bowl of chicken with veggies. Save Pin
A bowl of chicken with veggies. | foodthingle.com

Common Recipe Questions

→ What chicken parts work best here?

Bone-in thighs and legs with skin keep the meat juicy and flavorful when cooked slowly.

→ Why brown the chicken before cooking?

Browning gives a nice golden color and adds deep, rich flavor to the sauce.

→ Can I swap the hard cider for something else?

You can use regular apple cider or apple juice with a bit of white wine vinegar instead and still get good flavor.

→ How does brandy help the dish?

Pouring in brandy lifts up all the tasty browned bits in the pan, making the sauce smell and taste great.

→ Why cook the apples separately?

Cooking apple pieces alone makes their sugars caramelize, giving a sweet touch and nice texture at the end.

→ How long should I braise the chicken?

Let it cook for about an hour so the sauce thickens and the meat gets tender and full of flavor.

chicken cider thyme

Chicken gently cooked with bacon, thyme, apples, and cider for a rich and tasty French main dish.

Preparation Time
10 Minutes
Cooking Time
90 Minutes
Overall Time
100 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: French

Output: 6 Number of Servings (6 servings)

Special Diets: ~

What You'll Need

→ Meat and Fat

01 6 chopped bacon strips or 125 g (4 oz) bacon lardons

→ Vegetables and Aromatics

02 2 peeled, cored, and sliced apples
03 4 shallots diced or 1 medium onion chopped
04 1 rib celery chopped
05 2 garlic cloves minced
06 4 to 5 fresh thyme sprigs

→ Liquids and Seasonings

07 1 tablespoon olive oil
08 125 ml (1/2 cup) heavy cream (double cream)
09 2 tablespoons all-purpose flour
10 400 ml (1 1/2 cups) dry hard apple cider like Strongbow
11 1 tablespoon brandy or whiskey
12 85 ml (1/3 cup) chicken stock

→ Poultry

13 2 lbs chicken legs and thighs with bone and skin
14 Salt to season

Steps to Follow

Step 01

Turn your oven to 180 degrees C or 350 degrees F.

Step 02

Use paper towels to pat the chicken dry and sprinkle salt all over.

Step 03

Heat a large pan with olive oil on medium-high. Fry chicken until all sides have a golden color. Put them aside on a plate.

Step 04

In the same pan, brown the bacon pieces on medium heat. Pour off most of the fat if it's too greasy. Place bacon with the chicken.

Step 05

Throw in shallots, celery, and 2 thyme sprigs. Let them cook on low heat for about 5 to 7 minutes till soft but not browned. Add garlic and cook half a minute.

Step 06

Pour in brandy or whiskey and scrape the pan’s bottom, stirring till the alcohol burns off.

Step 07

Stir in the flour to mix with fat and make a paste. Slowly add chicken stock, stirring until it thickens into gravy. Mix in apple cider.

Step 08

Put the chicken, bacon, and rest of the thyme back in the pot and bring it to a boil on the stove.

Step 09

Cover the pot and bake it in the oven for 30 minutes.

Step 10

Take off the cover and bake for another 30 minutes without it.

Step 11

While that’s going, fry apple slices in 2 tablespoons of saved chicken fat or butter on medium heat. Watch closely so they don’t burn. When golden, set aside.

Step 12

Take the pot out of the oven, stir in the cream, then put it back in uncovered for 20 more minutes.

Step 13

Mix in the cooked apples just before you serve. Goes great with rice or potatoes.

Additional Tips

  1. Chicken with skin and bone gives the best flavor. Browning it first makes it taste deeper. Using alcohol to loosen pan flavors is great, but you can swap it with stock if you want to avoid booze. Taste and tweak the salt before serving.

Essential Tools

  • Cast iron casserole dish

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy and gluten; brandy or whiskey might contain sulfites.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 419
  • Fat Content: 27 g
  • Carbohydrates: 14 g
  • Protein: 25 g