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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
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.