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Cider Braised Chicken With Caramelized Onions

Cider braised chicken with caramelized onions is a French-American main dish where golden pan-seared chicken thighs simmer in a glossy apple cider sauce. Sweet caramelized onions and apple slices add a tender, lightly tangy finish with Dijon and thyme.
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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 thighs
  • 6 bone-in skin-on chicken thighs Use thighs with skin for best browning.
Aromatics and produce
  • 3 large onions Thinly slice so they caramelize deeply in the pan.
  • 2 apples Peel and slice; apple helps sweeten and round out the cider sauce.
  • 4 garlic Minced for quick, even flavor.
  • 1 tsp fresh thyme Use fresh leaves for an aromatic finish.
Braising liquids and seasonings
  • 1.5 cup hard or fresh apple cider For deglazing and simmering.
  • 0.5 cup chicken broth Adds body to the sauce.
  • 2 tbsp Dijon mustard Stirs in at deglaze stage for tang and thickness.
  • 2 tbsp unsalted butter Used for browning and richness.
  • 1 tbsp olive oil Helps sear the chicken skin until golden.
  • 1 tbsp apple cider vinegar Adds brightness to balance the sweetness.
  • 0.25 salt and pepper to taste Season during searing and to balance the finished sauce.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season the chicken thighs with salt and pepper, then sear skin-side down in olive oil and butter over medium-high heat for 7-8 minutes until deep golden and crisp.
  2. Flip the chicken and sear for 3 minutes until browned on the second side, then remove to a plate.
Caramelize onions and build the sauce
  1. In the same pan, cook the sliced onions over medium-low heat for 20 minutes until deeply caramelized, stirring occasionally so they don’t burn.
  2. Add the minced garlic and fresh thyme and cook for 1 minute until fragrant, then add the sliced apples and cook for 2 minutes.
  3. Deglaze with apple cider by pouring it into the hot pan, then add chicken broth, Dijon mustard, and apple cider vinegar, stirring to dissolve the browned bits.
Braise and finish
  1. Return the chicken to the pan skin-side up, cover, and simmer for 25 minutes until the chicken is cooked through.
  2. Rest uncovered for 5 minutes so the pan sauce thickens slightly, spooning sauce over the chicken as it stands.

Notes

For the deepest caramelized flavor, keep the onions at a steady medium-low heat and allow patience—don’t rush the 20-minute caramelization. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stovetop, adding a splash of broth or cider if needed. Freezing is not recommended because onions and apples can soften too much after thawing. For a lower-sodium option, use low-sodium chicken broth and reduce added salt while keeping the Dijon and vinegar amounts the same.