A great midweek meal plus impressive to serve to guests
If you’re looking for a simple but impressive meal, these chicken thighs with crispy skin on a green sauce, tick all the boxes.
SERVES: 6
PREP TIME: 10 mins
COOKING TIME: 45 mins (25 – 30 mins hands-off braising in the oven)
DIFFICULTY: easy
IDEAL FOR: midweek meal, spring/summer easy meal, perfect for guests
BUDGET: £
Chicken thighs with crispy skin on a green sauce
If you’re looking for a simple but impressive meal, this is the dish.
Crispy skin, tender meat, rich flavour, and a zingy spinach green sauce to bring it all together.
It’s one of those dishes that feels like a treat but is easy enough to throw together on a Wednesday night — and elegant enough to serve at a dinner party.
Let’s start with the chicken.
Specifically, high welfare chicken.
High welfare chicken
You really can taste the difference.
Chickens raised in better conditions — free to roam, grow naturally, and live a proper chicken life — produce meat that’s more flavourful and tender.
Compared to the industrial stuff, high welfare chicken is miles ahead in both ethics and taste.
Sure, it costs more, but if you’re eating meat less often, it makes sense to buy better.
You get quality on your plate and peace of mind knowing the animal was treated with care.
Chicken thighs
The most underrated cut.
They’re full of flavour, don’t dry out like breasts, and when you cook them right – leave the skin alone until it crisps up beautifully – they give you that irresistible golden crunch.
This dish uses a method I absolutely love: Braising.
Braising
If you’re new to it, braising is where you first brown the meat — locking in flavour and getting that caramelised colour.
Then gently simmer it in a liquid.
For this braised chicken recipe, we’re using dry cider and a good chicken stock.
The cider brings a subtle sweetness and tang, while the stock adds depth.
Together, they make a rich, slightly fruity sauce that works perfectly with the chicken.
And here’s the best bit: the oven does most of the work.
Once everything’s in the pan and bubbling away, you can tidy the kitchen, pour a glass of whatever you’re drinking (Negroni on this day for me), and relax.
The result is tender, juicy chicken with crispy skin.
Chicken thighs with crispy skin on a green sauce 
Spinach green sauce
To cut through the richness, we’re adding a spinach green sauce.
It’s fresh, bright, and full of flavour.
Think blitzed spinach, olive oil, garlic, a squeeze of lemon — maybe a few herbs if you’ve got them handy.
It brings colour, sharpness, and a vibrant punch that lifts the whole dish.
Why this braised chicken in cider is perfect for midweek and guests
It’s low-effort, high reward.
Ideal for busy nights when you want something hearty but don’t have hours to spare.
And because it looks as good as it tastes – with its crispy golden top and vibrant green drizzle — it’s perfect for when friends or family come over and you want to impress without faffing about.
Pair it with buttery mash, Spring greens, crusty bread, or even a crisp salad.
A quick note on choosing your chicken
Look for high welfare, free-range, or organic chicken thighs.
Your butcher can usually help, or check the labels if you’re in a supermarket.
It’s a small change that makes a big difference.
So next time you’re thinking “what’s for dinner?” — give this crispy chicken thigh in cider recipe a go. It’s rustic, rich, and fresh all at once.
And a reminder that great food doesn’t have to be complicated.
Happy cooking.
References: Recipe inspired from Delicious magazine
Chicken thighs with crispy skin on a green sauce
Ingredients
- 1.5 kg chicken thighs (I used boneless) (High welfare chicken)
- 1 tbsp oil
- 500 ml dry cider
- 300 ml chicken stock
Green Sauce
- 200 g spinach
- 2 – 3 garlic cloves
- 200 ml coconut milk
- seasoning to taste
- squeeze of lemon (optional)
- dash of olive oi
Instructions
- In an oven proof deep pan, add the oil and over a high heat, place the seasoned chicken thighs, skin down, into the pan.Cook for about 10 minutes until golden and crisp. Turn over and cook for another few minutes.
- Add the cider and bubble for 5 minutes, then pour in the chicken stock. Simmer uncovered for 25-30 minutes on the stove or pop into the oven on 180 for 25 mins until the chicken is cooked through
Green sauce
- Steam the spinach until wilted, then pop into a blender with the garlic, seasoning, dash of olive oil and the coconut milk. Whizz until smooth.Taste and adjust seasoning (and add a squeeze of lemon).Set to the side.
- Spread the green sauce on the platter and place the chicken on top. Serve with some Spring greens.
