Cider Braised Chicken With Caramelized Onions Recipe
I just made this cider braised chicken with caramelized onions, and wow—it turned out better than I imagined! The chicken came out so tender and juicy, and the sweet, rich flavor from the caramelized onions paired perfectly with the crisp apple cider.
Ingredients
- Chicken pieces thighs, drumsticks, or both
- Apple cider
- Onions
- Fresh thyme
- Chicken broth
- Butter
- Olive oil
- Salt and pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Pat the chicken dry and season it with salt and pepper. Sear the pieces skin-side down until golden brown, about 5 minutes. This step locks in flavor and gives the chicken a lovely crust. Set it aside.
- Reduce the heat to medium and melt butter in the same skillet. Add thinly sliced onions with a pinch of salt, stirring occasionally. Cook for 15-20 minutes until the onions are soft, golden, and slightly sweet.
- Pour apple cider into the skillet with the onions to deglaze, scraping up any browned bits from the bottom (this is where the flavor lives!). Add chicken broth and a few sprigs of fresh thyme. Bring the mixture to a gentle simmer.
- Return the seared chicken to the pot, nestling it into the sauce. Cover with a lid and reduce heat to low. Allow the chicken to simmer for 30-40 minutes until tender, soaking in all the beautiful flavors.
- Once the chicken is cooked, serve it straight from the pot, spooning the rich cider sauce over the top. Garnish with fresh thyme leaves for a lovely pop of green.
Notes
- Pat dry for crispiness: Always pat the chicken dry before searing for the best golden crust.
- Take your time with the onions: Don’t rush the caramelization process; the onions need to be golden and soft to bring out their sweetness.
- Deglaze properly: When adding cider, make sure to scrape the pan to bring out all those flavorful bits.
- Don’t overcrowd the pan: Make sure the chicken pieces fit snugly but aren’t piled on top of each other.