Braised Chicken with Apple Juice and Herbs Recipe
This comforting and flavorful braised chicken recipe features tender bone-in, skin-on pieces cooked in a savory broth of chicken stock, apple juice, and aromatic herbs. The chicken is first browned in a Dutch oven for a crispy skin, then slow-baked in the oven to lock in moisture and infuse it with the fragrant taste of thyme, rosemary, garlic, and onions. Perfect for an easy weeknight dinner or a cozy family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 2½ to 3 pounds bone-in skin-on cut-up chicken pieces
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
For Browning
- 1 tablespoon olive oil
- 1 tablespoon salted butter
Aromatics and Braising Liquid
- 1 large onion, sliced
- 6 cloves garlic, sliced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary, slightly crushed
- 1¼ cups chicken broth (more as needed)
- ½ cup apple juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season all sides evenly with seasoned salt and black pepper to enhance flavor.
- Brown the Chicken: Heat olive oil and butter in a Dutch oven or large oven-proof skillet over medium-high heat. Place the chicken pieces skin-side down and sear without moving for 4–5 minutes to develop a crispy golden skin. Flip and brown the other side for 2–3 minutes. Remove the chicken and set aside on a plate.
- Sauté Aromatics: Add the sliced onion to the same pot and cook for 3–4 minutes until it softens. Stir in the sliced garlic, dried thyme, and crushed rosemary and cook for another minute, allowing the herbs to release their aroma.
- Deglaze the Pot: Pour in the chicken broth and apple juice, scraping up the browned bits stuck to the bottom of the pot to incorporate all the delicious flavors into the braising liquid.
- Arrange Chicken and Add Liquid: Nestle the browned chicken pieces back into the pot, placing them skin-side up. The liquid should come up about one-third of the way up the chicken sides; add more broth if necessary.
- Braise in Oven: Cover the Dutch oven or skillet with a lid and bake in the preheated oven for 30 minutes. Then remove the cover and bake uncovered for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is lightly browned and crisped.
- Serve: Spoon some of the flavorful pan juices over the chicken pieces before serving for extra moisture and taste.
Notes
- Use bone-in, skin-on chicken pieces for the best flavor and juicy texture.
- Adjust the amount of chicken broth to ensure the liquid comes one-third up the chicken pieces during braising.
- Be careful not to overcook the chicken; use a meat thermometer to check for doneness.
- You can substitute apple juice with white grape juice or cider for a different flavor twist.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
