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Easy One-Pot Apple Cider Chicken Thighs Recipe with Roasted Fennel for Perfect Weeknight Dinner

one-pot apple cider chicken thighs - featured image
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This easy one-pot recipe features tender, juicy chicken thighs infused with apple cider and paired with caramelized roasted fennel, perfect for a cozy and fuss-free weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • 1 cup (240 ml) fresh, unsweetened apple cider
  • 2 medium fennel bulbs, sliced
  • 3 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1/2 cup (120 ml) chicken broth
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim and slice 2 medium fennel bulbs into thin wedges. Toss with 1 tablespoon olive oil, salt, and pepper. Set aside.
  3. Pat dry 6 bone-in, skin-on chicken thighs. Season both sides generously with salt, pepper, and 2 teaspoons chopped fresh thyme.
  4. Heat 1 tablespoon olive oil in your oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs skin side down. Sear for about 6-7 minutes until skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
  5. In the same skillet, add sliced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant, scraping up browned bits from the chicken for extra flavor.
  6. Add fennel to the skillet. Stir to coat with oil and cook for 2 minutes.
  7. Pour in 1 cup (240 ml) apple cider, 1/2 cup (120 ml) chicken broth, and 1 tablespoon apple cider vinegar. Stir gently to combine and deglaze the pan.
  8. Return chicken thighs to the skillet, skin side up. Nestle them among the fennel and onions.
  9. Transfer the skillet to the preheated oven. Roast uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and fennel is tender and caramelized.
  10. Remove from oven and let rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Sear chicken on medium-high heat to lock in juices and render fat slowly. Roast uncovered to keep skin crispy. Keep an eye on fennel to avoid bitterness. Let chicken rest after roasting to redistribute juices. If sauce reduces too much, spoon extra broth or cider over chicken during roasting to keep moist.

Nutrition

Keywords: apple cider chicken, one-pot chicken recipe, roasted fennel, weeknight dinner, easy chicken thighs, cozy dinner, gluten-free chicken recipe, low-carb chicken

Find it online: https://elvafood.com/easy-one-pot-apple-cider-chicken-thighs-recipe-with-roasted-fennel-for-perfect-weeknight-dinner/