Description
This Cider Braised Chicken with Caramelized Onions recipe offers tender, flavorful chicken thighs or breasts slowly cooked with sweet apple cider, caramelized onions, mushrooms, garlic, and fresh herbs. The chicken is seared and then braised on the stovetop or in a crockpot, resulting in a juicy, comforting dish perfect for an elegant dinner or cozy family meal.
Ingredients
Scale
Chicken
- 2 pounds chicken, thighs or breasts
- 3 tablespoons all-purpose flour
- Kosher salt, to taste
- Black pepper, to taste
Vegetables and Herbs
- 4 yellow onions, thinly sliced
- 2 cups sliced mushrooms
- 4 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
Liquids and Fat
- 1 tablespoon salted butter
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) for the stovetop method to prepare for finishing the chicken braising in the oven.
- Season and sear chicken: Season the chicken pieces with kosher salt and black pepper. Coat each piece evenly with the all-purpose flour. Heat a large oven-safe skillet with sides over high heat and sear the chicken on one side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Caramelize onions: In the same skillet, add the salted butter and sliced onions. Cook over medium heat for about 5 minutes until the onions soften. Pour in ½ cup of apple cider, season with salt and pepper, and cook an additional 5-8 minutes until most of the cider evaporates and the onions turn a light golden brown.
- Add mushrooms and herbs: Stir in the sliced mushrooms, chopped garlic, fresh thyme, and sage. Return the chicken pieces to the skillet, nestling them among the vegetables.
- Add liquids and braise: Pour in the remaining 1 ½ cups of apple cider and the chicken broth or dry white wine. Transfer the skillet to the preheated oven and roast uncovered for about 30 minutes, or until the chicken is tender and falling apart. Monitor the sauce as it cooks; if it starts to thicken excessively, cover the skillet to prevent drying out.
- Serve: Remove the skillet from the oven and serve the chicken hot over wild rice pilaf with crusty bread on the side. Drizzle with the rich pan sauce and caramelized onions for added flavor and moisture.
Notes
- Use bone-in, skin-on chicken thighs for extra flavor and juicy results.
- If you prefer breasts, consider bone-in for better moisture retention.
- Adjust seasoning to taste throughout cooking, especially salt and pepper.
- For a non-alcoholic version, use chicken broth instead of dry white wine.
- Ensure the skillet used for stovetop braising is oven-safe to avoid accidents.
- The crockpot method is a convenient alternative but results in a softer onion texture and different caramelization.
- Serve with wild rice pilaf and crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
