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Cider Braised Chicken With Caramelized Onions

Cider braised chicken with caramelized onions delivers tender, golden skin thighs in a glossy apple cider sauce. Sautéed onions slowly caramelize for sweetness, then the cider braise turns it into a rich pan gravy.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs
Aromatics and fruit
  • 3 onions thinly sliced
  • 2 apples peeled and sliced
  • 4 garlic minced
  • 1 tsp fresh thyme
Braising liquid and seasoning
  • 1.5 cup apple cider hard or fresh
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear and braise
  1. Season the chicken thighs with salt and pepper. Heat olive oil and butter in a cast iron skillet and sear the thighs skin-side down for 7-8 minutes over heat until the skin is golden.
  2. Flip the thighs and sear for 3 minutes. Remove the chicken to a plate, leaving the browned bits in the pan.
  3. Add the sliced onions to the same skillet. Cook over medium-low heat for 20 minutes until deeply caramelized.
  4. Add the minced garlic and fresh thyme to the caramelized onions. Cook for 1 minute to perfume the aromatics.
  5. Add the sliced apples to the skillet. Cook for 2 minutes until slightly softened.
  6. Deglaze the pan by pouring in the apple cider. Scrape up the browned bits so the cider turns the fond into a simmering sauce.
  7. Stir in the chicken broth, Dijon mustard, and apple cider vinegar. Bring the mixture to a gentle simmer.
  8. Return the chicken to the skillet skin-side up. Cover and simmer for 25 minutes until the chicken is cooked through.
Finish
  1. Uncover the skillet and rest for 5 minutes. The sauce will thicken slightly as it settles around the chicken.

Notes

Pro tip: keep the onions at medium-low so they caramelize slowly and don’t scorch, then deglaze thoroughly with cider to build a glossy sauce. Refrigerate leftovers in a sealed container for up to 4 days; rewarm gently in a skillet or microwave until hot. Freeze chicken with sauce for up to 2 months; thaw in the fridge overnight before reheating. For a lighter option, use skinless chicken thighs and reduce butter to 1 tablespoon, noting the sauce will be slightly less rich.