Cider Braised Chicken with Caramelized Onions

Ingredients:

  • 4 bone-in, skin-on chicken thighs (or boneless, skinless)
  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 2 cups apple cider (preferably fresh)
  • 1 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (optional)
  • Fresh parsley, for garnish (optional)

Instructions:

1. Sear the Chicken:

  • Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for another 5 minutes. Remove the chicken from the pot and set aside.

2. Caramelize the Onions:

  • In the same pot, add the sliced onions. Cook, stirring occasionally, for about 10-15 minutes until the onions are soft and caramelized. If the onions start to stick, add a splash of chicken broth to deglaze the pan.

3. Add Flavorings:

  • Once the onions are caramelized, stir in the garlic and cook for about 1 minute until fragrant. Add the Dijon mustard, thyme, and remaining chicken broth and apple cider. Bring the mixture to a simmer.

4. Braise the Chicken:

  • Return the seared chicken to the pot, skin-side up. Cover and reduce the heat to low. Let the chicken braise for about 30-40 minutes until it’s cooked through and tender (internal temperature should reach 165°F or 74°C). If using, add apple cider vinegar during the last 5 minutes of cooking.

5. Serve:

  • Remove the pot from heat and let it sit for a few minutes. Serve the chicken topped with caramelized onions and spoon some of the braising liquid over the top. Garnish with fresh parsley if desired.

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