Cider Braised Chicken with Caramelized Onions Recipe
This comforting Cider Braised Chicken with Caramelized Onions features tender chicken thighs or breasts simmered in a flavorful blend of apple cider, herbs, and mushrooms. Slowly cooked either in the oven or crockpot, the dish is enriched with buttery caramelized onions and fresh thyme and sage, making it perfect for a hearty family meal served alongside wild rice pilaf and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 2 pounds chicken thighs or breasts
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons all-purpose flour
Vegetables & Aromatics
- 4 yellow onions, thinly sliced
- 2 cups sliced mushrooms
- 4 cloves garlic, chopped
Liquids & Fats
- 1 tablespoon salted butter
- 2 cups apple cider
- 1 cup chicken broth
Herbs & Seasonings
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
Instructions
- Prep the Oven and Chicken: Preheat your oven to 400°F (200°C). Season the chicken pieces generously with kosher salt and black pepper. Then, rub each piece with all-purpose flour until fully coated, which will help create a nice crust and thicken the sauce later.
- Sear the Chicken: Heat a large oven-safe skillet with sides over high heat. Place the chicken pieces in the hot skillet and sear on one side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Caramelize the Onions: Reduce the heat to medium and add the salted butter to the skillet. Add the thinly sliced onions and cook for about 5 minutes until they soften. Pour in half a cup of apple cider, season with salt and pepper, and continue to cook for another 5 to 8 minutes. Stir occasionally until the cider evaporates and the onions turn a lovely golden color.
- Add Mushrooms and Herbs: Add the sliced mushrooms, chopped garlic, fresh thyme, and sage to the skillet. Stir everything together to combine the flavors. Place the seared chicken pieces back into the skillet over the onion and mushroom mixture.
- Deglaze and Roast: Pour the remaining 1 1/2 cups of apple cider and the cup of chicken broth into the skillet. Transfer the skillet to the preheated oven and roast uncovered for about 30 minutes, or until the chicken is tender and falling apart. Keep an eye on the sauce and cover the skillet if the sauce thickens too much during cooking.
- Serve: Remove from the oven and serve the chicken with wild rice pilaf and crusty bread. Drizzle the dish with the rich pan sauce and caramelized onions for a flavorful finish. Enjoy your hearty meal!
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs tend to be juicier and more forgiving during cooking.
- For added texture, consider garnishing with fresh thyme leaves before serving.
- This recipe can be easily adapted for a crockpot: sear the chicken first, then layer ingredients in the crockpot, cooking on low for 5-6 hours or high for 4-5 hours.
- Keep an eye on the sauce during roasting; covering the dish will prevent it from thickening excessively.