Description
Cider braised chicken with caramelized onions delivers rich flavor forktender meat and a glossy glaze elevate wknights with minimal effort
Ingredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
1 cup apple cider
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 bay leaf
Salt and black pepper — to taste
Optional: 1 small apple, thinly sliced
Optional: 1 tablespoon cold unsalted butter
Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Season the chicken thighs generously with salt and pepper. Pat dry; this helps the skin crisp.
- Heat olive oil in a large, heavy skillet over medium-high heat. Sear the chicken, skin-side down, until the skin is deep golden and crisp, about 5–6 minutes. Flip and sear 2–3 minutes more. Transfer to a plate and set aside.
- Lower the heat to medium. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they’re deeply caramelized and amber, about 15–20 minutes. If they scorch, reduce the heat a touch and scrape the fond back into the pan.
- Add the minced garlic and cook 1 minute until fragrant.
- Pour in the apple cider and scrape up all the brown bits from the bottom of the pan. Bring to a gentle simmer and reduce by about half, about 5–7 minutes; the onions will become saucy and glossy.
- Return the chicken to the pan. Add the chicken broth, Dijon mustard, thyme, bay leaf, and optional apple slices. Bring to a simmer, then cover and cook until the chicken is cooked through and the flavors meld, about 25–30 minutes. The internal temp should reach 165°F (74°C).
- Uncover and simmer a few minutes more to thicken the sauce slightly. If you’d like a richer gloss, whisk in the butter off the heat or stir in the cornstarch slurry and simmer 1–2 minutes until the sauce is silky and clingy.
- Taste and season with salt and pepper. Remove the bay leaf and serve hot, with plenty of caramelized onions and a spoonful of that glossy sauce.
Notes
A cozy fall comfort dish of bone-in chicken thighs braised in apple cider with caramelized onions, finished with a glossy sauce. One-pot skillet dinner that yields juicy chicken and deeply flavorful onions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 450 calories
- Sugar: 9 grams
- Fat: 28 grams
- Carbohydrates: 14 grams
- Fiber: 2 grams
- Protein: 32 grams
Keywords: Cider braised chicken, caramelized onions, one-skillet, fall dinner, comfort food, Joyful Cooks
