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Cider Braised Chicken with Caramelized Onions

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  • Author: Paul Moreau
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Dishes

Description

Golden-brown chicken simmers in crisp apple cider, mingling with soft ribbons of caramelized onions, garlic, and herbs. Each bite offers juicy meat and a tangy-sweet sauce, perfect for a comforting dinner.

Ingredients

  • 2 tablespoons olive oil
  • 4 pieces chicken thighs bone-in skin-on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large onions
  • 2 tablespoons butter
  • 2 cloves garlic
  • 2 tablespoons all purpose flour
  • 2 cups apple cider
  • 1 cup chicken stock
  • 3 sprigs fresh thyme
  • 2 pieces bay leaves

Instructions

  1. Pat the chicken thighs dry with paper towels and season evenly with kosher salt and black pepper, then lightly coat with all purpose flour.
  2. Heat the olive oil and butter in a heavy Dutch oven over medium-high heat until the butter foams, then add the chicken thighs skin-side down and brown for 5 minutes on each side. Remove the chicken and set aside.
  3. Reduce heat to medium, add the sliced onions to the same pot, and cook, stirring occasionally, until golden and caramelized, about 15 minutes.
  4. Stir in the garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Pour in the apple cider and chicken stock, then add the fresh thyme sprigs and bay leaves, scraping up any browned bits from the bottom of the pot.
  6. Return the browned chicken thighs to the pot, skin-side up, bring to a gentle simmer, cover with a lid, and reduce heat to low. Braise for 25 to 30 minutes until the chicken is fully cooked and tender.
  7. Uncover, increase heat to medium-high, and simmer for 5 minutes to thicken the sauce to your desired consistency.
  8. Remove and discard the thyme sprigs and bay leaves, then plate the chicken and spoon the caramelized onions and reduced cider sauce over the top.

Notes

  • Bone-in chicken breasts can be used in place of thighs; adjust cooking time as needed.
  • A dry hard apple cider adds depth of flavor; avoid overly sweet varieties.
  • For extra color, finish the sauce under the broiler for 2 minutes before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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