If you’re looking for a chicken recipe that’s both comforting and full of flavor, this Apple Cider Vinegar Braised Chicken is it. The chicken turns melt in your mouth tender as it slowly braises in a tangy, aromatic sauce made from apple cider vinegar, fresh herbs, and savory broth.
This dish is perfect for weeknight dinners but elegant enough for special occasions. Plus, it’s a one pot recipe, which means less cleanup and more time to enjoy your meal. Let’s get cooking!
Apple Cider Vinegar Braised Chicken Recipe
Why Apple Cider Vinegar Braised Chicken Is So Flavorful
Apple cider vinegar is the secret ingredient that takes this chicken dish from good to unforgettable.
- Tenderizes the chicken The acidity gently breaks down the fibers for fall off the bone texture.
- Adds complexity Tangy vinegar balances the richness of the meat and broth.
- Nutritional bonus ACV may aid digestion and is naturally low in calories.
Ingredients You’ll Need
Here’s everything you’ll need for the perfect Apple Cider Vinegar Braised Chicken:
- 4–6 bone in, skin on chicken thighs Juicy and flavorful.
- 2 tbsp olive oil For browning the chicken.
- 1 cup apple cider vinegar The star flavor and tenderizing agent.
- 2 cups chicken broth Adds richness to the braising liquid.
- 4 garlic cloves, minced For aromatic depth.
- 1 medium onion, sliced Sweetens the sauce as it cooks.
- 2 sprigs fresh thyme Earthy and fragrant.
- 1 bay leaf Subtle herbal complexity.
- Salt and pepper To taste.
How to Make Apple Cider Vinegar Braised Chicken
Here’s the step by step process:
- Brown the chicken Heat olive oil in a Dutch oven or large skillet over medium high heat. Season chicken with salt and pepper, then sear until golden brown on both sides (about 4 minutes per side). Remove and set aside.
- Sauté aromatics In the same pot, sauté onions until softened. Add garlic and cook for 1 minute.
- Deglaze with vinegar Pour in apple cider vinegar, scraping up the browned bits from the bottom.
- Braise the chicken Add chicken back to the pot, pour in chicken broth, toss in thyme and bay leaf. Cover and simmer on low heat for 35–40 minutes, until chicken is tender.
- Finish the sauce Remove chicken and reduce the liquid over medium heat until slightly thickened. Adjust seasoning and spoon over chicken before serving.
Tips for Perfect Braised Chicken
- Choose bone in chicken for maximum juiciness.
- Control acidity If you prefer milder vinegar flavor, use ¾ cup instead of a full cup.
- Cooking methods Works great in a slow cooker (6 hours on low) or Instant Pot (15 minutes on high).
Serving Suggestions
- Mashed potatoes Perfect for soaking up the sauce.
- Crusty bread Ideal for mopping up every last drop.
- Roasted vegetables Carrots, Brussels sprouts, or parsnips work beautifully.
Leftovers make fantastic shredded chicken sandwiches or can be stirred into soups.
| Calories | 320 kcal |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugars | 4 g |
| Protein | 28 g |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Cholesterol | 95 mg |
| Sodium | 380 mg |
| Potassium | 430 mg |
| Calcium | 35 mg |
| Iron | 1.5 mg |
FAQs Apple Cider Vinegar Braised Chicken
Can I use white vinegar instead of apple cider vinegar?
Yes, but the flavor will be sharper. White wine vinegar is a closer alternative.
Can I make this ahead of time?
Absolutely. This dish tastes even better the next day as the flavors deepen.
How do I store and reheat it?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the oven to keep the chicken moist.
Apple Cider Vinegar Braised Chicken Recipe
Ingredients
- 4 –6 bone in skin on chicken thighs Juicy and flavorful.
- 2 tbsp olive oil For browning the chicken.
- 1 cup apple cider vinegar The star flavor and tenderizing agent.
- 2 cups chicken broth Adds richness to the braising liquid.
- 4 garlic cloves minced For aromatic depth.
- 1 medium onion sliced Sweetens the sauce as it cooks.
- 2 sprigs fresh thyme Earthy and fragrant.
- 1 bay leaf Subtle herbal complexity.
- Salt and pepper To taste.
Instructions
- Brown the chicken Heat olive oil in a Dutch oven or large skillet over medium high heat. Season chicken with salt and pepper, then sear until golden brown on both sides (about 4 minutes per side). Remove and set aside.
- Sauté aromatics In the same pot, sauté onions until softened. Add garlic and cook for 1 minute.
- Deglaze with vinegar Pour in apple cider vinegar, scraping up the browned bits from the bottom.
- Braise the chicken Add chicken back to the pot, pour in chicken broth, toss in thyme and bay leaf. Cover and simmer on low heat for 35–40 minutes, until chicken is tender.
- Finish the sauce Remove chicken and reduce the liquid over medium heat until slightly thickened. Adjust seasoning and spoon over chicken before serving.
Video
Notes
- Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
- For extra depth of flavor, add a splash of apple cider (juice) along with the vinegar.
- You can use boneless thighs but reduce cooking time by 10 minutes.
