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Cider Braised Chicken With Caramelized Onions

Cider braised chicken with caramelized onions is a French-American braise where golden, skin-on chicken thighs simmer in a glossy apple cider pan sauce. Thinly sliced onions turn deeply caramelized and jammy while apples soften, coating everything in thyme-kissed flavor.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 6 bone-in skin-on chicken thighs Use thighs for the best skin-on browning.
  • 0.25 tsp salt Season to taste (start with a small amount).
  • 0.25 tsp pepper Season to taste (start with a small amount).
Onions, apples, and aromatics
  • 3 large onions Thinly sliced for fast caramelization.
  • 2 apples Peeled and sliced; slightly firm apples hold their shape.
  • 4 garlic cloves Minced.
  • 1 tsp fresh thyme Leaves only, finely chopped.
Cider braising sauce
  • 1.5 cup apple cider Hard cider or fresh apple cider both work.
  • 0.5 cup chicken broth For braising and body.
  • 2 tbsp Dijon mustard Stir in with the braising liquid for tang.
  • 2 tbsp unsalted butter Used with the sear for browning and richness.
  • 1 tbsp olive oil For searing the chicken skin.
  • 1 tbsp apple cider vinegar Adds brightness to balance the cider.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Pat chicken thighs dry, then season with salt and pepper. Heat olive oil and 1 tablespoon of butter in a Dutch oven over medium-high heat and sear chicken skin-side down for 7-8 minutes until golden with crisp edges.
  2. Flip thighs and sear on the second side for 3 minutes. Remove chicken to a plate while keeping any browned bits in the pan.
Caramelize onions and build the sauce
  1. Reduce heat to medium-low and add the sliced onions to the same pan. Cook for 20 minutes, stirring as needed, until deeply caramelized.
  2. Add minced garlic and fresh thyme to the onions and cook for 1 minute until fragrant. Add sliced apples and cook for 2 minutes, just to begin softening.
  3. Pour in apple cider to deglaze, scraping up browned bits from the bottom of the pan. Stir in chicken broth, Dijon mustard, and apple cider vinegar until smooth.
Braised simmer and rest
  1. Nest chicken thighs back into the pan skin-side up. Cover and simmer for 25 minutes, until the chicken is cooked through and tender.
  2. Uncover and rest the chicken for 5 minutes. The sauce will thicken slightly, glossy and lightly reduced.

Notes

Pro tip: keep the heat at medium-low while caramelizing the onions so they turn jammy without burning. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop with a splash of broth. Freezing is not recommended because the onions and cider sauce can break when thawed. For a lighter option, use reduced-sodium broth and reduce the butter to 1 tablespoon while keeping the sear technique the same.