Apple Cider Vinegar Braised Chicken

Apple cider vinegar braised chicken is one of those rustic, soul-warming dishes that proves simple ingredients can deliver extraordinary flavor. The apple cider vinegar slowly tenderizes the chicken while building a rich, tangy, aromatic sauce infused with garlic, herbs, and onions. As it braises, the chicken becomes exceptionally soft, juicy, and deeply seasoned—perfect for serving over mashed potatoes, rice, or crusty bread.

This dish is comforting enough for weeknights yet special enough for gatherings. Its gentle acidity, mellow sweetness, and layered savory notes make it a standout recipe for anyone who loves balanced, vibrant flavors.

Why This Recipe Works So Well

• Apple cider vinegar tenderizes the chicken naturally

• Deep, complex flavor without heavy ingredients

• Hands-off braising means easy cooking with big rewards

• Perfect for meal prep—flavors improve overnight

• Pairs beautifully with simple sides

• Warm, cozy, and nourishing—ideal for cool-weather meals

This recipe is rooted in traditional braising techniques but updated with fresh, bright flavors.

Equipment You’ll Need

• Heavy Dutch oven or deep sauté pan

• Wooden spoon or spatula

• Measuring cups and spoons

• Tongs

• Small bowl for seasoning mix

Ingredients List for Apple Cider Vinegar Braised Chicken

For the Chicken

• 6 bone-in, skin-on chicken thighs (or drumsticks)

• 1 ½ teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

For the Braising Liquid

• 1 cup apple cider vinegar

• 1 cup chicken broth

• 1 tablespoon Dijon mustard

• 1 tablespoon honey (optional, for balance)

• 6 garlic cloves, smashed

• 1 large onion, sliced

• 2–3 sprigs thyme or rosemary

• 1 tablespoon olive oil

• 1 tablespoon butter

Timing & Servings

• Prep Time: 15 minutes

• Cook Time: 45–55 minutes

• Total Time: 1 hour–1 hour 10 minutes

• Servings: 4

How to Make Apple Cider Vinegar Braised Chicken

Step 1. Season the Chicken Generously

Pat the chicken dry to help the skin brown properly. Mix salt, pepper, smoked paprika, and garlic powder. Coat the chicken evenly and set aside.

Dry chicken = crisp sear and deep flavor.

Step 2. Brown the Chicken

Heat olive oil and butter in a Dutch oven over medium-high heat. Add chicken skin-side down and sear until golden brown (5–6 minutes). Flip and sear the other side for 3–4 minutes. Remove to a plate.

Browning builds the base of your braising sauce.

Step 3. Sauté Aromatics

In the same pot, add:

• Onion slices

• Garlic cloves

Cook until softened and lightly golden. Their browned edges sweeten the tang of the vinegar later.

Step 4. Build the Braising Sauce

Stir in:

• Apple cider vinegar

• Chicken broth

• Dijon mustard

• Honey (optional)

Scrape up the browned bits—they’re full of flavor.

Add thyme or rosemary.

Step 5. Braise Until Tender

Return the chicken to the pot, nestling it into the liquid. Lower heat, cover, and simmer 40–45 minutes, until the chicken is extremely tender.

For a slightly thicker sauce, remove the lid during the last 10 minutes.

Step 6. Finish and Serve

Taste the sauce and adjust seasoning. Serve warm with spoonfuls of the braising liquid over top.

This dish shines with mashed potatoes, wild rice, roasted vegetables, or buttered noodles.

Tips for the Best Braised Chicken

• Don’t skip the sear—it creates flavor depth.

• Use bone-in chicken for richer, juicier results.

• Simmer on low heat to keep the meat tender.

• Balance acidity with a touch of honey or caramelized onions.

• Add a splash of cream at the end for a silky finish.

• Serve with starchy sides that absorb the tangy sauce beautifully.

Flavor Variations

Creamy Apple Cider Chicken

Stir in ¼ cup heavy cream at the end.

Spiced Autumn Braise

Add cinnamon stick and a splash of apple cider.

Herb-Forward Version

Increase the rosemary and thyme.

Garlic-Lovers Braise

Double the garlic and mash it into the sauce.

Best Sides for Apple Cider Vinegar Braised Chicken

• Mashed potatoes

• Basmati or jasmine rice

• Roasted sweet potatoes

• Buttery egg noodles

• Crusty sourdough bread

• Maple roasted carrots

• Steamed green beans

The tangy sauce pairs wonderfully with mild, creamy, or earthy sides.

How to Store and Reheat

Refrigerate

Store in an airtight container for 3–4 days.

Freeze

Freeze for up to 3 months in freezer-safe containers.

Reheat

Warm gently on the stove or in the microwave with a splash of broth.

Nutritional Facts (Approx., Per Serving)

• Calories: 330–370

• Protein: 25–28 g

• Total Fat: 20–24 g

• Carbohydrates: 6–10 g

• Fiber: 0–1 g

• Sugar: 3–5 g

• Sodium: 450–600 mg

This recipe fits right in with other hearty dinner options such as Creamy Cajun Sausage Pasta, Maple Roasted Butternut Squash Soup, or Ground Beef and Sweet Potato Skillet.

Apple Cider Vinegar Braised Chicken

This apple cider vinegar braised chicken is tender, juicy, and cooked in a rich, tangy herb sauce. A warm, comforting dish ideal for weeknight dinners or entertaining.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: dinner

Cuisine: American

Calories: 330

Ingredients Equipment Method

Ingredients

  

For the Chicken

• 6 bone-in skin-on chicken thighs (or drumsticks)
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Braising Liquid

• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon honey optional, for balance
• 6 garlic cloves smashed
• 1 large onion sliced
• 2 –3 sprigs thyme or rosemary
• 1 tablespoon olive oil
• 1 tablespoon butter

Equipment

• Heavy Dutch oven or deep sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Tongs
• Small bowl for seasoning mix

Method

 

Season the Chicken Generously

1. Pat the chicken dry to help the skin brown properly. Mix salt, pepper, smoked paprika, and garlic powder. Coat the chicken evenly and set aside.
2. Dry chicken = crisp sear and deep flavor.

Brown the Chicken

1. Heat olive oil and butter in a Dutch oven over medium-high heat. Add chicken skin-side down and sear until golden brown (5–6 minutes). Flip and sear the other side for 3–4 minutes. Remove to a plate.
2. Browning builds the base of your braising sauce.

Sauté Aromatics

1. In the same pot, add:
2. Onion slices
3. Garlic cloves
4. Cook until softened and lightly golden. Their browned edges sweeten the tang of the vinegar later.

Build the Braising Sauce

1. Stir in:
2. Apple cider vinegar
3. Chicken broth
4. Dijon mustard
5. Honey (optional)
6. Scrape up the browned bits—they’re full of flavor.
7. Add thyme or rosemary.

Braise Until Tender

1. Return the chicken to the pot, nestling it into the liquid. Lower heat, cover, and simmer 40–45 minutes, until the chicken is extremely tender.
2. For a slightly thicker sauce, remove the lid during the last 10 minutes.

Finish and Serve

1. Taste the sauce and adjust seasoning. Serve warm with spoonfuls of the braising liquid over top.
2. This dish shines with mashed potatoes, wild rice, roasted vegetables, or buttered noodles.

Conclusion

Apple cider vinegar braised chicken is a beautiful balance of acidity, warmth, tenderness, and rich savory notes. The vinegar doesn’t overpower—instead, it mellows into a velvety, bright sauce that enhances every bite. This dish feels comforting, wholesome, and deeply flavorful, proving that simple home cooking can produce remarkable results.

Whether you’re preparing a cozy family meal or hosting dinner guests, this braised chicken delivers elegance with ease.

Recipe FAQs

1. Does apple cider vinegar make the chicken too sour?

No. The vinegar softens during cooking, becoming mild, balanced, and slightly sweet.

2. Can I use chicken breasts?

Yes, but reduce simmering time to avoid dryness. Thighs work best for braising.

3. Can I make this recipe in the oven?

Yes—braise at 350°F (175°C) for 45–55 minutes.

4. Can I replace apple cider vinegar with white vinegar?

It’s not recommended; white vinegar is sharper and less complex.

5. What herbs work best?

Thyme and rosemary are traditional, but sage or parsley also pair well.

6. Can I add vegetables to the pot?

Absolutely—carrots, potatoes, parsnips, or mushrooms braise nicely.