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Cider Braised Chicken with Caramelized Onions Recipe

Cider Braised Chicken with Caramelized Onions Recipe
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★★★★★

5 from 15 reviews

This Cider Braised Chicken with Caramelized Onions recipe features tender chicken thighs or breasts braised in apple cider, aromatic herbs, and caramelized onions for a comforting and flavorful meal. The dish combines the natural sweetness of cider and onions with savory mushrooms and herbs, making it perfect served alongside wild rice pilaf and crusty bread.

Ingredients

Scale

Chicken and Coating

  • 2 pounds chicken, thighs or breasts
  • 3 tablespoons all-purpose flour
  • Kosher salt, to taste
  • Black pepper, to taste

Sauté and Braise

  • 1 tablespoon salted butter
  • 4 yellow onions, thinly sliced
  • 2 cups apple cider
  • 2 cups sliced mushrooms
  • 4 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 cup chicken broth or dry white wine

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F. Season the chicken pieces generously with kosher salt and black pepper. Rub the chicken with all-purpose flour until coated evenly to help achieve a nice sear and thickening during braising.
  2. Sear the Chicken: Heat a large oven-safe skillet or Dutch oven over high heat. Add the floured chicken and sear on one side until nicely browned, then remove from the skillet and set aside on a plate.
  3. Caramelize Onions: Lower heat to medium and add the salted butter to the skillet. Add the thinly sliced yellow onions and cook for about 5 minutes until they start to soften. Pour in half a cup of apple cider, season with salt and pepper, and cook for another 5 to 8 minutes until most of the cider evaporates and the onions turn lightly golden.
  4. Add Vegetables and Herbs: Stir in the sliced mushrooms, chopped garlic, fresh thyme, and sage. Let cook together for a minute to combine flavors.
  5. Return Chicken and Add Liquids: Place the seared chicken back into the skillet with the vegetables. Pour in the remaining 1 1/2 cups of apple cider and 1 cup of chicken broth or dry white wine. Stir gently to combine.
  6. Braise in Oven: Transfer the skillet to the preheated oven and roast for about 30 minutes or until the chicken is tender and falling apart. Check the sauce occasionally; if it thickens too much, cover the dish loosely with foil to retain moisture.
  7. Serve: Remove from oven and serve the chicken warm with wild rice pilaf and crusty bread. Spoon the caramelized onions and pan sauce over the chicken for added flavor. Enjoy your comforting and savory cider braised chicken!

Notes

  • You can use either chicken thighs or breasts depending on your preference; thighs tend to be more flavorful and forgiving during cooking.
  • If you prefer a non-alcoholic version, use chicken broth instead of dry white wine.
  • Keep an eye on the sauce as the chicken roasts—if it thickens too much, adding a splash of water or covering the dish helps maintain moisture.
  • For a slow cooker version, sear chicken first, then combine all ingredients and cook on low 5-6 hours or high 4-5 hours.
  • Serve with wild rice pilaf and crusty bread to soak up the delicious sauce.

Nutrition

Keywords: cider braised chicken, caramelized onions, braised chicken recipe, autumn chicken dish, apple cider chicken, savory chicken dinner

Find it online: https://zarameals.com/cider-braised-chicken-with-caramelized-onions-recipe/