Cider Braised Chicken Caramelized Onions: A Delicious Recipe

Cider braised chicken with caramelized onions: Prepare to be transported to a cozy autumn evening with this incredibly flavorful and comforting dish! Imagine tender, juicy chicken, falling off the bone, infused with the sweet and tangy notes of apple cider, all nestled amongst a bed of deeply caramelized onions. This isn’t just dinner; it’s an experience.

Braised dishes, like this cider braised chicken, have a long and storied history, often born out of necessity to tenderize tougher cuts of meat. The slow cooking process, combined with the acidity of the cider, works wonders, transforming humble ingredients into a culinary masterpiece. While the exact origins of braising are difficult to pinpoint, it’s a technique found in various cultures around the world, each with its own unique twist.

What makes this particular recipe so irresistible? It’s the perfect balance of sweet and savory. The caramelized onions provide a rich, almost jam-like sweetness that complements the slightly tart cider. The chicken, infused with these flavors, becomes incredibly moist and flavorful. Plus, it’s surprisingly easy to make! The hands-on time is minimal, allowing you to relax while the oven works its magic. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this cider braised chicken with caramelized onions is sure to be a winner!

Ingredients:

• For the Chicken:
• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon all-purpose flour
• For the Caramelized Onions:
• 3 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons balsamic vinegar
• For the Cider Braise:
• 1 1/2 cups apple cider (not apple cider vinegar)
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon Dijon mustard
• 1 apple, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
• Optional Garnishes:
• Fresh parsley, chopped
• Crusty bread, for serving

Preparing the Caramelized Onions:

Okay, let’s start with the caramelized onions. These take the longest, but trust me, they’re worth every minute! The sweetness they bring to the dish is just incredible.

1. Slice the Onions: First things first, peel and thinly slice your onions. I like to halve them first and then slice each half into thin crescents. Uniformity is key here, so try to keep the slices roughly the same thickness. This helps them cook evenly.
2. Melt the Butter and Oil: In a large, heavy-bottomed skillet (cast iron is fantastic if you have one!), melt the butter and olive oil over medium-low heat. The combination of butter and oil prevents the butter from burning and adds a lovely richness.
3. Add the Onions: Add the sliced onions to the skillet. Don’t overcrowd the pan; if necessary, do this in batches. Overcrowding will steam the onions instead of caramelizing them.
4. Season and Stir: Sprinkle the onions with salt and sugar. The salt helps draw out moisture, and the sugar aids in the caramelization process. Stir to coat the onions evenly with the butter, oil, salt, and sugar.
5. Cook Low and Slow: This is the most important part! Reduce the heat to low, and cook the onions, stirring occasionally, for about 45-60 minutes, or until they are a deep golden brown and very soft. Be patient! This takes time. The key is to cook them low and slow, allowing the natural sugars in the onions to break down and caramelize. If the onions start to stick or burn, add a tablespoon or two of water to the pan and scrape up any browned bits from the bottom.
6. Deglaze with Balsamic Vinegar: Once the onions are deeply caramelized, add the balsamic vinegar to the pan. Stir well to deglaze the pan, scraping up any remaining browned bits. The balsamic vinegar adds a touch of acidity that balances the sweetness of the onions. Cook for another minute or two, until the vinegar has reduced slightly.
7. Set Aside: Remove the caramelized onions from the skillet and set them aside in a bowl. We’ll use them later.

Preparing the Chicken:

Now, let’s get the chicken ready. We’re going to sear it to get a nice golden-brown crust, which adds tons of flavor to the final dish.

1. Pat the Chicken Dry: Pat the chicken thighs dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the chicken instead of browning it.
2. Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Sprinkle the mixture evenly over both sides of the chicken thighs. Then, lightly dust the chicken with all-purpose flour. The flour helps the chicken brown and also thickens the sauce slightly.
3. Sear the Chicken: Heat the olive oil in the same skillet you used for the onions (no need to wash it!) over medium-high heat. Once the oil is hot, carefully place the chicken thighs in the skillet, skin-side down. Don’t overcrowd the pan; work in batches if necessary.
4. Sear Until Golden Brown: Sear the chicken for about 5-7 minutes per side, or until it is golden brown and crispy. The skin should be nicely browned and release easily from the pan.
5. Remove the Chicken: Remove the chicken thighs from the skillet and set them aside on a plate.

Building the Cider Braise:

Time to create the flavorful cider braise that will make this chicken incredibly tender and delicious!

1. Deglaze the Pan: Pour the apple cider into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are called fond, and they are packed with flavor!
2. Add the Broth, Thyme, and Bay Leaf: Add the chicken broth, fresh thyme sprigs, and bay leaf to the skillet. Stir to combine.
3. Stir in Dijon Mustard: Whisk in the Dijon mustard. The mustard adds a subtle tang and helps to emulsify the sauce.
4. Add the Diced Apple: Stir in the diced apple. The apple adds a touch of sweetness and complements the cider flavor.
5. Bring to a Simmer: Bring the mixture to a simmer over medium heat.

Braising the Chicken:

Now for the magic! We’ll gently braise the chicken in the cider mixture until it’s fall-off-the-bone tender.

1. Return the Chicken to the Skillet: Carefully place the seared chicken thighs back into the skillet, skin-side up, nestled in the cider braise.
2. Add the Caramelized Onions: Spoon the caramelized onions over and around the chicken thighs.
3. Simmer and Cover: Reduce the heat to low, cover the skillet, and simmer for about 30-40 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 165°F (74°C).
4. Check for Doneness: To check for doneness, insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
5. Remove the Chicken: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate.
6. Reduce the Sauce (Optional): If you want a thicker sauce, remove the chicken and increase the heat to medium. Simmer the sauce for a few minutes, until it has reduced to your desired consistency. Be sure to remove the thyme sprigs and bay leaf before serving.

Serving:

Finally, the best part – serving up this delicious Cider Braised Chicken with Caramelized Onions!

1. Plate the Chicken: Place a chicken thigh on each plate.
2. Spoon the Sauce and Onions: Spoon the cider braise and caramelized onions generously over the chicken.
3. Garnish (Optional): Garnish with fresh chopped parsley, if desired.
4. Serve: Serve immediately with crusty bread for soaking up the delicious sauce. Mashed potatoes or roasted vegetables also make excellent side dishes.

Conclusion:

Well, there you have it! I truly believe this Cider Braised Chicken with Caramelized Onions is a recipe you absolutely must try. The combination of the sweet and savory cider reduction, the melt-in-your-mouth chicken, and those deeply caramelized onions creates a symphony of flavors that will have everyone at the table begging for seconds. It’s the kind of dish that feels both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion.

But why is it a must-try? Beyond the incredible taste, it’s surprisingly simple to make. Yes, caramelizing onions takes a little patience, but the payoff is immense. And the rest of the recipe is straightforward, using ingredients you likely already have in your pantry. It’s a dish that delivers maximum flavor with minimal fuss, which is always a win in my book! Plus, the aroma that fills your kitchen as it simmers is simply divine. It’s an experience for all the senses!

Now, let’s talk serving suggestions. I love serving this Cider Braised Chicken over a bed of creamy mashed potatoes to soak up all that delicious sauce. But it’s also fantastic with roasted root vegetables like carrots and parsnips, or even a simple side of steamed green beans. For a heartier meal, try serving it with a crusty loaf of bread for dipping into the sauce. And don’t forget a sprinkle of fresh herbs like thyme or parsley for a pop of color and freshness.

Looking for variations? You could easily adapt this recipe to use bone-in chicken thighs instead of breasts for an even richer flavor. Or, if you’re feeling adventurous, try adding a splash of apple brandy to the braising liquid for an extra layer of complexity. For a vegetarian option, you could substitute the chicken with hearty mushrooms like cremini or portobello, braising them in the same cider sauce. You could also add some chopped apples during the last 30 minutes of cooking for a sweeter, more pronounced apple flavor. Another great addition would be some crispy bacon lardons sprinkled on top just before serving for a smoky, salty contrast to the sweetness of the onions and cider.

This Cider Braised Chicken is truly versatile and forgiving, so feel free to experiment and make it your own!

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. Once you’ve given it a go, please, please, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Did you serve it with mashed potatoes or roasted vegetables? Did you add any extra herbs or spices? Did you find that the cider braised chicken was as easy to make as I promised? Your feedback is invaluable and helps other readers discover the joy of cooking this delicious dish. Happy cooking!

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