Description
This Cider Braised Chicken with Caramelized Onions is a comforting and flavorful dish featuring tender chicken thighs or breasts simmered in sweet apple cider and aromatic herbs. The caramelized onions and mushrooms create a rich, savory sauce perfect for serving alongside wild rice pilaf and crusty bread. Prepared either on the stovetop with an oven finish or in a crockpot, this recipe offers versatile cooking methods to suit your schedule.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs or breasts
- 3 tablespoons all-purpose flour
- Kosher salt, to taste
- Black pepper, to taste
Sauce and Vegetables
- 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
- Season and coat chicken: Season the chicken pieces with kosher salt and black pepper. Rub them evenly with all-purpose flour to create a light coating that will help form a nice crust when seared.
- Sear chicken: Heat a large oven-safe skillet with sides over high heat. Place the chicken pieces in the skillet and sear on one side until browned. Remove the chicken from the skillet and set aside on a plate.
- Cook onions: Add the salted butter to the hot skillet and toss in the thinly sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions soften.
- Deglaze with cider and caramelize onions: Pour in half a cup of apple cider, season with salt and pepper, and continue cooking the onions for an additional 5-8 minutes until the cider evaporates and the onions turn lightly golden and caramelized.
- Add mushrooms, aromatics, and liquids: Stir in the sliced mushrooms, chopped garlic, fresh thyme, and sage. Return the seared chicken to the skillet. Pour in the remaining 1.5 cups of apple cider and the chicken broth or dry white wine.
- Roast the chicken: Transfer the skillet to a preheated oven at 400°F (200°C). Roast uncovered for about 30 minutes, or until the chicken is tender and falling apart. Monitor the sauce consistency and cover the dish if it thickens excessively.
- Serve: Spoon the chicken with the caramelized onions and pan sauce over wild rice pilaf. Accompany with crusty bread. Drizzle any remaining sauce over the chicken before serving. Enjoy!
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs tend to stay juicier.
- If using the crockpot method, cook on low for 5-6 hours or high for 4-5 hours after searing the chicken.
- Using chicken broth instead of wine will yield a milder flavor but equally delicious results.
- Keep an eye on the sauce during roasting to prevent it from thickening too much; cover the skillet if necessary.
- Serving the chicken with wild rice pilaf and crusty bread complements the saucy dish perfectly.
Nutrition
- Serving Size: 1 serving (approximately 4-5 oz chicken with sauce and vegetables)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
