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Cider Braised Chicken With Caramelized Onions

Cider braised chicken with caramelized onions is pan-seared, then braised in a glossy apple cider sauce until the thighs are tender. Expect deep golden skin, deeply caramelized onions, and a tangy Dijon-cider finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs Pat dry and season with salt and pepper.
Aromatics and vegetables
  • 3 large onions Thinly sliced for even caramelization.
  • 4 garlic Minced.
  • 1 fresh thyme Use leaves picked from the stems.
Fruit
  • 2 apples Peeled and sliced.
Braising liquids and seasonings
  • 1.5 cup hard or fresh apple cider Used for deglazing and braising.
  • 0.5 cup chicken broth For the braise.
  • 2 tbsp Dijon mustard Stirs in for body and tang.
  • 1 tbsp apple cider vinegar Adds brightness at the braise stage.
  • 2 tbsp unsalted butter For browning and richness.
  • 1 tbsp olive oil For searing.
  • 0.25 salt and pepper to taste Season throughout; amounts vary by preference.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Heat olive oil and 1 tablespoon of the butter in a Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 7-8 minutes until the skin is golden and crisp, then flip and sear for 3 minutes.
  2. Remove chicken from the pan and set aside while you caramelize the onions.
Caramelize onions and build flavor
  1. In the same pan, cook the sliced onions over medium-low heat for 20 minutes, stirring as needed, until deeply caramelized and dark golden.
  2. Add the minced garlic and fresh thyme and cook for 1 minute until fragrant.
  3. Add the sliced apples and cook for 2 minutes to lightly soften.
BraIse with cider
  1. Deglaze the pan with apple cider, scraping up browned bits from the bottom. Stir in chicken broth, Dijon mustard, and apple cider vinegar.
  2. Return chicken to the pan skin-side up, spooning some sauce over the top. Cover and simmer for 25 minutes until the chicken is cooked through.
Rest and serve
  1. Uncover the pan and rest the chicken for 5 minutes so the sauce thickens slightly and turns glossy.

Notes

For the deepest flavor, keep the onions at a steady medium-low so they caramelize rather than burn. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water or broth. Freezing is not recommended because the onions and apples can soften further. For a lower-sodium option, choose low-sodium chicken broth and use salt lightly to taste.