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Cider Braised Chicken Thighs with Concord Grapes

Prep Time

10 mins

Cook Time

45 mins

Serves

3-4

Ingredients

  •  4 bone in skin on chicken thighs
  • 1 teaspoon salt
  • 1 tsp organic chicken stock concentrate
  • 1 cup unoaked Chardonnay (or any dry white wine)
  • 1 cup apple cider
  • 1 tablespoon dijon mustard
  • 3- 4 small clusters concord grapes
  • 4 sprigs rosemary
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1-2 shallots, sliced thinly
  • 1 clove garlic, minced
  • fresh ground black pepper

Steps

1

Allow the chicken to come to room temperature on the countertop up to 1 hour. Preheat the oven to 350F. Pat completely dry then season with salt on both sides.

2

In a large skillet, heat 2 tablespoons butter and olive oil on high heat. Add in the chicken thighs (skin side down) once the butter is completely melted, and before it starts to foam and brown.

3

Sear until skin is golden brown and crispy and remove to a plate. Chicken will still be almost completely uncooked.

4

Add in the shallots and garlic to the pan with butter and olive oil and stir to coat. It will start browning really fast so after only a few seconds add in the wine, cider, dijon, and stock concentrate. Whisk until dijon is dissolved and then allow to continue cooking on high until liquid is reduced by at 1/2.

5

Return the chicken thighs skin side up to the pan. Arrange grape clusters and rosemary sprigs around the chicken thighs. Divide remaining 1 tablespoon butter by 4 and top each thigh with small pad of butter. Season chicken and grapes with fresh ground black pepper. Bake uncovered in the oven for 45 mins or until cooked through.

Beginner level braise that will make you feel professional.

If you have never braised skin on, bone in chicken thighs, then this is the recipe for you! You will not believe how fool proof and completely delicious this recipe is. This is an afforable, family friendly dish that I think you’re going to love!

At first, I was gonna call this Napa harvest chicken but I decided to go ahead and just include the major flavors in the title, but to be honest this just reminds me of being in Napa Valley in October. Seeing all the beautiful clusters of grapes hanging from the vines that are nearly ready to be plucked. It really takes me back to a place in time (even though this is something you won’t likely find at a restaurant in Napa). I was in my early 30’s and it was the first wine region I ever visited. I immediately fell in love with the crisp air that smelled of grapes. It’s truly a magical place. 

What I love about this chicken is the skin gets so crispy that I actually want to eat it. Searing and then braising the chicken in that flavorful liquid that turns into a jammy shallot jus. So Good. The rosemary is super fragrant and that may be my favorite part! Braising season is just getting geared up and it’s a perfect method for these bone in, skin on thighs! 

Make sure you serve with loaf of really delicious, crispy edged, warm inside, baked bread. The pan jus is the best part!