Description

This comforting Cider Braised Chicken with Caramelized Onions is a delicious autumn-inspired dish featuring tender chicken thighs or breasts slowly cooked with sweet onions, mushrooms, fresh herbs, and a flavorful apple cider sauce. The chicken is first seared for a golden crust, then braised in the oven or slow cooker until juicy and falling apart, making it perfect for a hearty family meal.

Ingredients

Scale

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 & Seasonings

1 tablespoon salted butter
2 cups apple cider (divided: ½ cup and 1½ cups)
1 cup chicken broth or dry white wine
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage

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Instructions

Prepare the Chicken: Season the chicken pieces generously with kosher salt and black pepper, then coat them evenly with all-purpose flour. This helps create a nice crust and thickens the sauce later on.
Sear the Chicken: Heat a large oven-safe skillet or Dutch oven over high heat. Add the chicken and sear on one side until golden brown. Remove the chicken from the pan and set aside on a plate.
Caramelize Onions: In the same pan, add the butter and sliced onions. Cook for about 5 minutes until the onions soften. Pour in ½ cup of apple cider, season with salt and pepper, and continue cooking for an additional 5 to 8 minutes until the cider has evaporated and the onions turn lightly golden.
Add Mushrooms and Herbs: Stir in the mushrooms, chopped garlic, fresh thyme, and sage. Return the chicken to the pan, nestling it among the onions and mushrooms.
Deglaze and Braise: Pour in the remaining 1½ cups apple cider and the cup of chicken broth or dry white wine. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for about 30 minutes, or until the chicken is tender and falling apart. Monitor the sauce, covering the dish if it thickens too much.
Serve: Remove the chicken from the oven and serve immediately with wild rice pilaf and crusty bread. Drizzle with the pan sauce and caramelized onions for a rich, flavorful finish. Enjoy!

Notes

You can use either chicken thighs or breasts depending on your preference, but thighs tend to be juicier and more forgiving during braising.
If you prefer a slow cooker method, sear the chicken first in a Dutch oven, then transfer everything to the crockpot and cook on low for 5-6 hours or on high for 4-5 hours.
Using salted butter adds flavor, but you can substitute with unsalted butter and adjust seasoning as needed.
For a non-alcoholic option, substitute dry white wine with additional chicken broth.
Make sure to watch the sauce during roasting to prevent it from reducing too much; you can cover the dish loosely with foil if needed.
Serve with wild rice pilaf and fresh bread to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 380
Sugar: 10g
Sodium: 480mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg