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Cider Braised Chicken With Caramelized Onions

Cider braised chicken with caramelized onions—pan-seared chicken thighs simmered in a glossy apple cider Dijon sauce. Tender meat, deeply caramelized onion sweetness, and apple slices balance the tangy braise.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs Season with salt and pepper to taste.
Caramelized onions and apples
  • 3 large onions, thinly sliced
  • 2 apples, peeled and sliced
Aromatics
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme
Braising liquids and seasonings
  • 1.5 cup hard or fresh apple cider
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.25 salt and pepper to taste Use as needed to season at searing and throughout.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Heat olive oil and 1 tablespoon butter in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear skin-side down for 7-8 minutes until the skin is deep golden.
  2. Flip the thighs and sear for 3 minutes more until browned all over. Remove chicken to a plate.
Caramelize the onions
  1. Reduce heat to medium-low and add the sliced onions to the same pan. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
  2. Add minced garlic and fresh thyme, cooking for 1 minute until fragrant. Stir in sliced apples and cook for 2 minutes, just until slightly softened.
Braise with cider sauce
  1. Pour in the apple cider to deglaze the pan, scraping up browned bits. Continue by adding chicken broth, Dijon mustard, and apple cider vinegar.
  2. Return chicken skin-side up to the pan. Cover and simmer for 25 minutes until the chicken is cooked through.
Rest and thicken
  1. Uncover and rest the chicken for 5 minutes so the sauce thickens slightly. Spoon the glossy cider sauce over the thighs to serve.

Notes

For the best caramelization, keep the heat at medium-low and avoid rushing the onions—letting them sit undisturbed for a few minutes between stirs helps. Refrigerate leftovers up to 3 days; reheat gently in a covered pan so the sauce doesn’t break. Freezing isn’t recommended because the cider-onion sauce can soften and lose texture. For a lower-sodium swap, use reduced-sodium chicken broth and season with less added salt since Dijon already brings saltiness.