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
This recipe uses easy ingredients.
Most are already in your kitchen.
- 4 bone in, skin on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 small onion, sliced
- 4 garlic cloves, smashed
- ¾ cup apple cider vinegar
- ¾ cup chicken broth
- 1 tbsp honey or brown sugar
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp butter (optional)
Bone in chicken gives more flavor.
Skin helps protect the meat while cooking.
Use real apple cider vinegar.
Don’t use white vinegar.
It’s too harsh.
How to Make Apple Cider Vinegar Braised Chicken
Step 1: Season the chicken
Pat the chicken dry.
Season both sides with salt and pepper.
Step 2: Brown the chicken
Heat olive oil in a large skillet or Dutch oven over medium heat.
Place chicken skin-side down.
Cook for 5–6 minutes until the skin turns golden.
Flip and cook 3 minutes more.
Remove chicken to a plate.
Step 3: Cook the aromatics
Add sliced onion to the same pan.
Cook for 3–4 minutes until soft.
Add garlic.
Cook for 30 seconds.
Step 4: Build the braising liquid
Pour in apple cider vinegar.
Scrape the pan to loosen browned bits.
Add chicken broth, honey, thyme, and bay leaf.
Stir and bring to a gentle simmer.
Step 5: Braise
Return chicken to the pan, skin-side up.
The liquid should come halfway up the chicken.
Cover and reduce heat to low.
Simmer for 25–30 minutes until chicken is tender and cooked through.
Step 6: Finish the sauce
Remove chicken to a serving plate.
Simmer sauce uncovered for 5 minutes to thicken.
Stir in butter if using.
Taste and adjust salt.
Spoon sauce over chicken before serving.
Helpful Tips
- Use bone in chicken for better flavor.
- If sauce tastes sharp, add a little more honey.
- Don’t sub white vinegar. Apple cider vinegar matters here.
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.
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.
Conclusion
Apple cider vinegar braised chicken proves simple food can taste rich.
It uses one pan and common ingredients.
The method matters more than complexity.
Brown first.
Simmer slowly.
Once you try it, you’ll return to it often.
Save it for busy nights or quiet Sundays.
If you enjoyed this recipe, explore more comforting dinners on homeandfiesta.
And if you make it, share how you served it.
Apple Cider Vinegar Braised Chicken Recipe
Ingredients
- 4 bone in skin on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 small onion sliced
- 4 garlic cloves smashed
- ¾ cup apple cider vinegar
- ¾ cup chicken broth
- 1 tbsp honey or brown sugar
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp butter optional
Instructions
Step 1: Season the chicken
- Pat the chicken dry.
- Season both sides with salt and pepper.
Step 2: Brown the chicken
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Place chicken skin-side down.
- Cook for 5–6 minutes until the skin turns golden.
- Flip and cook 3 minutes more.
- Remove chicken to a plate.
Step 3: Cook the aromatics
- Add sliced onion to the same pan.
- Cook for 3–4 minutes until soft.
- Add garlic.
- Cook for 30 seconds.
Step 4: Build the braising liquid
- Pour in apple cider vinegar.
- Scrape the pan to loosen browned bits.
- Add chicken broth, honey, thyme, and bay leaf.
- Stir and bring to a gentle simmer.
Step 5: Braise
- Return chicken to the pan, skin-side up.
- The liquid should come halfway up the chicken.
- Cover and reduce heat to low.
- Simmer for 25–30 minutes until chicken is tender and cooked through.
Step 6: Finish the sauce
- Remove chicken to a serving plate.
- Simmer sauce uncovered for 5 minutes to thicken.
- Stir in butter if using.
- Taste and adjust salt.
- Spoon sauce over chicken before serving.
Video
Notes
📝 Notes
- Bone-in, skin-on chicken thighs work best for flavor and moisture.
- Apple cider vinegar adds tang; reduce slightly if you prefer milder acidity.
- Sear the chicken first to build flavor before braising.
- Add a splash of chicken broth if the pan looks dry during cooking.
- Fresh herbs like thyme or rosemary pair well with the sauce.
- Simmer gently to keep the chicken tender.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop to preserve texture.
