Cider Braised Chicken Caramelized Onions: A Delicious Recipe

Cider braised chicken with caramelized onions: Prepare to be transported to a cozy autumn evening with every single bite! Imagine tender, fall-off-the-bone chicken, infused with the sweet and tangy notes of apple cider, nestled amongst a bed of deeply caramelized onions. This isn’t just dinner; it’s an experience.

Braised dishes, like this delightful cider braised chicken with caramelized onions, have a rich history, often born out of necessity. They were a way to tenderize tougher cuts of meat, transforming them into culinary masterpieces through slow cooking and flavorful liquids. This particular recipe draws inspiration from classic French techniques, where braising is elevated to an art form, but with a distinctly autumnal twist.

What makes this dish so irresistible? It’s the perfect balance of sweet and savory. The cider’s natural sugars enhance the onions’ sweetness as they caramelize, creating a luscious sauce that coats the chicken beautifully. The chicken itself becomes incredibly moist and tender, practically melting in your mouth. Plus, it’s surprisingly easy to make! While it requires some patience for the braising process, the hands-on time is minimal, making it perfect for a weekend dinner or even a special weeknight treat. The aroma alone, filling your kitchen with the scent of apples and savory onions, is enough to make anyone fall in love with this dish. Get ready to impress your family and friends with this comforting and flavorful meal!

this Recipe

Ingredients:

• For the Chicken:
• 6 bone-in, skin-on chicken thighs
• 2 bone-in, skin-on chicken breasts, halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon butter
• For the Caramelized Onions:
• 3 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• For the Braising Liquid:
• 2 cups apple cider (not apple cider vinegar)
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon Dijon mustard
• Optional Garnishes:
• Fresh parsley, chopped
• Crispy sage leaves

Preparing the Chicken and Onions:

1. Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika. Sprinkle this mixture evenly over all sides of the chicken pieces. Make sure you get under the skin of the thighs and breasts for maximum flavor! This is where a lot of the deliciousness comes from, so don’t skimp on the seasoning.
2. Start Caramelizing the Onions: While the chicken is resting with the seasoning, let’s get those onions going. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium-low heat. This low and slow approach is key to truly caramelized onions.
3. Add the Onions: Add the sliced onions to the skillet. Stir to coat them in the oil and butter. Sprinkle with the brown sugar, salt, and pepper.
4. Cook the Onions: Now comes the patience part. Cook the onions, stirring occasionally (every 10-15 minutes), for about 45-60 minutes, or until they are a deep golden brown and very soft. The key is to not rush this process. If the onions start to burn, reduce the heat even further. You want them to slowly break down and release their natural sugars. The occasional scrape of the bottom of the pan will help release any browned bits, adding even more flavor.
5. Deglaze the Onions: Once the onions are deeply caramelized, add the balsamic vinegar to the skillet. Stir to deglaze the pan, scraping up any browned bits from the bottom. Cook for another minute or two until the vinegar has mostly evaporated. Remove the onions from the skillet and set aside in a bowl.

Searing the Chicken:

1. Sear the Chicken: In the same skillet or Dutch oven (no need to clean it!), heat the remaining tablespoon of olive oil and the tablespoon of butter over medium-high heat. We want a nice, hot pan to get a good sear on the chicken.
2. Sear Skin-Side Down: Place the chicken pieces, skin-side down, in the hot skillet. Don’t overcrowd the pan; you may need to do this in batches. Sear the chicken for about 5-7 minutes per side, or until the skin is golden brown and crispy. The goal here is not to cook the chicken through, but to develop a beautiful, flavorful crust.
3. Remove the Chicken: Remove the seared chicken from the skillet and set aside on a plate.

Braising the Chicken:

1. Add the Braising Liquid: Pour the apple cider and chicken broth into the skillet. Stir to deglaze the pan, scraping up any browned bits from the bottom. These browned bits are packed with flavor and will add depth to the braising liquid.
2. Add Aromatics: Add the thyme sprigs, bay leaf, and Dijon mustard to the braising liquid. Stir to combine.
3. Return the Onions: Return the caramelized onions to the skillet, spreading them evenly over the bottom.
4. Arrange the Chicken: Place the seared chicken pieces on top of the caramelized onions, skin-side up. Make sure the chicken is mostly submerged in the braising liquid.
5. Bring to a Simmer: Bring the braising liquid to a simmer over medium heat.
6. Braise in the Oven (Recommended): Cover the skillet or Dutch oven with a lid and transfer it to a preheated oven at 350°F (175°C). Braise for 45-60 minutes, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).
7. Alternatively, Braise on the Stovetop: If you don’t want to use the oven, you can braise the chicken on the stovetop. Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the chicken is cooked through. Check the liquid level occasionally and add more chicken broth if needed to prevent the chicken from drying out.
8. Check for Doneness: To check for doneness, insert a fork into the thickest part of the chicken thigh. If the meat is easily pierced and the juices run clear, the chicken is done.

Serving:

1. Remove the Chicken: Carefully remove the chicken pieces from the skillet and place them on a serving platter.
2. Reduce the Sauce (Optional): If you want a thicker sauce, you can reduce the braising liquid. Remove the chicken and onions from the skillet. Bring the braising liquid to a simmer over medium-high heat and cook for 10-15 minutes, or until it has reduced to your desired consistency. Be careful not to burn the sauce.
3. Spoon the Onions and Sauce: Spoon the caramelized onions and braising sauce over the chicken.
4. Garnish (Optional): Garnish with fresh parsley and crispy sage leaves, if desired.
5. Serve: Serve the cider braised chicken immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread. The bread is perfect for soaking up all that delicious sauce!

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, tangy cider, the deeply savory chicken, and those melt-in-your-mouth caramelized onions creates a symphony of flavors that will have everyone at your table begging for seconds. It’s a dish that feels both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion.

Why is this Cider Braised Chicken a Must-Try?

It’s more than just a chicken dish; it’s an experience. The braising process ensures the chicken remains incredibly moist and tender, practically falling off the bone. The cider infuses the meat with a subtle sweetness that’s beautifully balanced by the savory depth of the caramelized onions. And let’s be honest, who can resist perfectly caramelized onions? They add a touch of sweetness and a wonderful textural contrast to the dish. Plus, the aroma that fills your kitchen while it’s cooking is simply divine!

Serving Suggestions and Variations:

This Cider Braised Chicken is incredibly versatile. I love serving it over creamy mashed potatoes to soak up all that delicious braising liquid. You could also pair it with roasted root vegetables like carrots, parsnips, and sweet potatoes for a hearty and satisfying meal. For a lighter option, try serving it with a simple green salad and some crusty bread for dipping.

Feeling adventurous? Here are a few variations you might enjoy:

* Add some herbs: Fresh thyme, rosemary, or sage would all be wonderful additions to the braising liquid.
* Spice it up: A pinch of red pepper flakes will add a subtle kick to the dish.
* Use different types of cider: Experiment with different varieties of cider, from dry to sweet, to find your favorite flavor profile.
* Incorporate apples: Add some chopped apples to the braising liquid during the last 30 minutes of cooking for an extra layer of sweetness and texture.
* Make it a one-pot meal: Add some diced potatoes and carrots to the pot during the last hour of cooking for a complete and satisfying meal.

Your Turn to Braise!

I’m so excited for you to try this recipe! I know you’ll love the rich flavors and the comforting aroma that fills your home. Don’t be intimidated by the braising process; it’s actually quite simple and hands-off. Just follow the instructions carefully, and you’ll be rewarded with a truly unforgettable meal.

I’m confident that this cider braised chicken will become a new family favorite. Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!