Description

This comforting Cider Braised Chicken with Caramelized Onions recipe features tender chicken thighs or breasts simmered in apple cider with fragrant herbs, caramelized onions, and mushrooms. It can be prepared stovetop with oven roasting or using a crockpot for slow cooking, resulting in juicy chicken infused with rich, savory-sweet flavors. Serve with wild rice pilaf and crusty bread for a satisfying meal perfect for cool evenings.

Ingredients

Scale

Chicken

2 pounds chicken thighs or breasts
Kosher salt, to taste
Black pepper, to taste
3 tablespoons all-purpose flour

Vegetables and Flavorings

1 tablespoon salted butter
4 yellow onions, thinly sliced
2 cups sliced mushrooms
4 cloves garlic, chopped

Liquids and Herbs

2 cups apple cider, divided
1 cup chicken broth or dry white wine
2 tablespoons fresh thyme, chopped
1 tablespoon fresh sage, chopped

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Instructions

Season and Flour Chicken: Season 2 pounds of chicken thighs or breasts generously with kosher salt and black pepper. Rub the chicken with 3 tablespoons of all-purpose flour to lightly coat each piece.
Sear Chicken: Heat a large oven-safe skillet or Dutch oven over high heat. Add chicken pieces and sear on one side until golden brown, about 3-4 minutes. Remove chicken to a plate.
Caramelize Onions: In the same skillet, add 1 tablespoon salted butter and the thinly sliced 4 yellow onions. Cook for 5 minutes until softened. Add 1/2 cup apple cider, season with salt and pepper, and cook an additional 5-8 minutes until the cider evaporates and onions turn lightly golden.
Add Mushrooms and Herbs: Stir in 2 cups sliced mushrooms, 4 chopped garlic cloves, 2 tablespoons chopped fresh thyme, and 1 tablespoon chopped fresh sage. Return the chicken pieces to the skillet on top of the onion mixture.
Add Liquids and Roast: Pour in the remaining 1 1/2 cups apple cider and 1 cup chicken broth or dry white wine. Transfer the skillet to a preheated 400°F oven and roast for 30 minutes or until the chicken is very tender and falling apart. If the sauce thickens too much during roasting, cover the dish loosely with foil.
Serve: Serve the cider braised chicken alongside wild rice pilaf and crusty bread. Drizzle with the flavorful pan sauce and caramelized onions for a beautiful presentation and extra flavor.

Notes

You can use either chicken thighs or breasts depending on your preference; thighs yield more tender and flavorful results.
If you do not have chicken broth, dry white wine is a great liquid substitute that adds depth.
Keep an eye on the sauce while roasting; cover the dish if it reduces too quickly to prevent burning.
For a hands-off method, cook in a crockpot on low for 5-6 hours or high for 4-5 hours after searing the chicken and layering the ingredients.
Serve with wild rice pilaf and a crusty bread for a complete meal.

Nutrition

Serving Size: 1 serving (approximately 4-5 ounces chicken with sauce)
Calories: 350 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 100 mg