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- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 2 large yellow onions, thinly sliced - 2 cups non-alcoholic apple cider - 1 cup chicken broth - 3 cloves garlic, minced - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons apple cider vinegar - Fresh parsley, chopped, for garnish To make this dish, you will need a few key tools: - A large skillet or Dutch oven - A mixing bowl for the braising liquid - A wooden spoon or spatula for stirring - A meat thermometer to check the chicken - A sharp knife for slicing onions and garlic You can make some swaps if you don't have an ingredient on hand: - Chicken Thighs: Use chicken breasts or drumsticks instead. - Olive Oil: Substitute with canola oil or butter. - Apple Cider: Use apple juice or a mix of apple juice and vinegar. - Chicken Broth: Vegetable broth works well too. - Dijon Mustard: Yellow mustard can be a good alternative. These substitutions can help you create a tasty dish with what you have at home. For the full recipe, check the detailed instructions in the article. Start by patting dry the chicken thighs with a paper towel. This helps the skin get crispy when you cook it. Season both sides of the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken skin-side down in the skillet. Sear the chicken for about 4-5 minutes until the skin turns golden brown. Flip the chicken over and cook for another 4-5 minutes. Then, take the chicken out of the skillet and set it aside. In the same skillet, add the thinly sliced onions. Cook the onions over medium heat while stirring often. This will take about 10 minutes. You want them to become soft and start to caramelize. In the last minute, add the minced garlic. Stir the garlic in well, but be careful not to let it burn. This will add a great flavor to your dish. In a medium bowl, mix together the apple cider, chicken broth, Dijon mustard, dried thyme, and apple cider vinegar. Whisk these ingredients until they blend well. This mixture will create a rich sauce for your chicken. Pour the apple cider mixture over the caramelized onions in the skillet. Place the seared chicken thighs back into the pan, skin-side up. Make sure they are nicely nestled in the sauce. Bring everything to a gentle simmer. The bubbling will help the flavors meld together. Cover the skillet with a lid and reduce the heat to low. Let the chicken braise for 30-35 minutes. This cooking time makes the chicken tender and juicy. You want it to reach an internal temperature of 165°F (75°C) to ensure it is fully cooked. Once the chicken is done cooking, carefully take it out of the skillet. Cover the chicken with foil to keep it warm. Turn the heat up to medium-high and let the sauce simmer for another 5-10 minutes. Stir it occasionally. This will thicken the sauce. When ready, plate the chicken and pour the caramelized onion sauce over the top. Finish with a sprinkle of fresh parsley for a nice touch. For a complete meal, serve it with mashed potatoes or crusty bread to soak up the sauce. For the full recipe, check out the detailed instructions above! Caramelizing onions takes time and patience. Start by slicing the onions thinly. Use a large skillet for even cooking. Heat the pan over medium heat and add olive oil. Once the oil is hot, add the onions. Stir them often to prevent burning. Cook for about 10-15 minutes. You want them to turn a nice golden brown color. If they stick to the pan, add a splash of water. This helps release the flavor. For deeper sweetness, add a pinch of sugar. You can boost the flavor of your cider braised chicken with spices. Try adding a dash of smoked paprika or a pinch of cayenne. Both spices add warmth and depth. You can also use fresh herbs like rosemary or sage. These herbs work well with the chicken and onions. Experiment with your favorite spices to find what you like best. Remember, a little goes a long way. To keep chicken thighs juicy, start with skin-on pieces. The skin helps lock in moisture. Pat the chicken dry before seasoning. This step ensures a nice sear. Always sear the thighs skin-side down first. Cook them until they are crispy and golden. Avoid overcrowding the pan; this helps with even cooking. After braising, let the chicken rest for a few minutes before serving. This step helps the juices redistribute and keeps the meat tender. For the full recipe, check out the details above. {{image_4}} You can use various chicken cuts for this dish. Chicken thighs are great because they stay juicy. You can also try bone-in breasts for a leaner option. If you prefer, use drumsticks for a fun twist. Just remember, cooking times may change. Always check the internal temperature to ensure it’s safe. To simplify the cooking, make it a one-pot meal. After searing the chicken, add the onions directly in the same pot. Follow the same steps to caramelize them. Then, pour in the braising liquid and nestle the chicken back. This method saves time and makes cleanup easier. You can cook this dish on the stove or in the oven. If you use the oven, preheat it to 350°F (175°C). After searing the chicken and caramelizing the onions, transfer everything to a baking dish. Cover with foil and cook for 30-35 minutes. This method gives you even cooking and allows the flavors to blend well. You can find the full recipe in the main article. After enjoying your cider braised chicken with caramelized onions, you can store leftovers easily. First, let the chicken cool down to room temperature. Place it in an airtight container. This helps keep the chicken moist and fresh. You can store it in the fridge for up to 3 days. Ensure you cover the sauce well to prevent it from drying out. To reheat your chicken, you can use a skillet or the oven. If using a skillet, add a splash of water or broth to keep it moist. Heat over medium-low heat. Cover the skillet to trap steam and warmth. If using the oven, preheat it to 350°F (175°C). Place the chicken in an oven-safe dish. Cover with foil and heat for about 20 minutes or until warmed through. Make sure it reaches an internal temperature of 165°F (75°C). Freezing is a great option for longer storage. To freeze, let the chicken cool completely. Place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your cider braised chicken can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. If you want the full recipe, check the section above. Yes, you can use hard cider. It adds a nice depth of flavor. The alcohol will cook off, leaving a rich taste. If you prefer a non-alcoholic option, stick with apple cider. Both options create a delicious dish. You can serve this chicken with several sides. Mashed potatoes work great for soaking up the sauce. Crusty bread is another excellent choice. A fresh salad or roasted vegetables adds a nice balance too. These sides complement the rich flavors well. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). The meat should also be tender and easy to pull apart. If it’s not, let it cook a bit longer. This ensures your chicken is juicy and safe to eat. Yes, this recipe is great for meal prep. You can store leftovers in the fridge for up to four days. Just make sure to keep the chicken and sauce separate until ready to eat. This way, the chicken stays moist and flavorful. For longer storage, you can freeze it. Just thaw before reheating for a quick meal. You can find the full recipe in this article. This article covered how to make Cider Braised Chicken with Caramelized Onions. We discussed the ingredients, tools, and substitutes. You learned step-by-step instructions, tips for perfect caramelization, and cooking techniques for juicy chicken. I also shared variations and storage tips to keep your meal fresh. By following these steps, you can enjoy a flavorful and satisfying dish. Experiment with the recipe to make it your own!

Cider Braised Chicken with Caramelized Onions

Savor the deliciousness of Cider Braised Chicken with Caramelized Onions! This mouthwatering dish features tender chicken thighs infused with the sweet flavor of apple cider, complemented by rich, caramelized onions. Easy to make and perfect for any dinner, it’s a recipe your family will love. Click through to discover the step-by-step guide and turn this delightful meal into a cozy feast tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 large yellow onions, thinly sliced

2 cups non-alcoholic apple cider

1 cup chicken broth

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons apple cider vinegar

Fresh parsley, chopped, for garnish

Instructions
 

Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium heat. Pat dry the chicken thighs and season both sides generously with salt and black pepper. Once the oil is shimmering, place the chicken thighs skin-side down into the skillet. Sear for about 4-5 minutes, or until the skin is beautifully golden and crispy. Carefully flip the chicken thighs and continue to cook for an additional 4-5 minutes on the other side, then remove them from the skillet and set aside on a plate.

    Caramelize the Onions: In the same skillet, add the thinly sliced onions. Sauté them over medium heat, stirring occasionally, for about 10 minutes until they become soft, translucent, and start to caramelize. In the final minute of cooking, add the minced garlic and stir well to combine, allowing its flavors to infuse without burning.

      Prepare the Braising Liquid: In a medium mixing bowl, whisk together the apple cider, chicken broth, Dijon mustard, dried thyme, and apple cider vinegar until fully combined.

        Combine and Simmer: Pour the prepared apple cider mixture over the caramelized onions in the skillet. Gently nestle the seared chicken thighs back into the pan, ensuring they are skin-side up. Bring the mixture to a gentle simmer.

          Braise the Chicken: Cover the skillet with a lid and reduce the heat to low. Allow the chicken to braise for 30-35 minutes, or until the chicken is fully cooked through and tender, with an internal temperature of 165°F (75°C).

            Reduce the Sauce: Once the chicken is cooked, carefully remove the thighs from the skillet and keep them warm by covering them with foil. Increase the heat to medium-high and let the sauce simmer for an additional 5-10 minutes, stirring occasionally, until it reduces and thickens slightly.

              Serve: Plate the chicken thighs and generously spoon the caramelized onion sauce over the top. Sprinkle with freshly chopped parsley for a vibrant finishing touch.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the chicken on a large platter surrounded by the rich onion sauce, and garnish with a sprinkle of fresh parsley for a pop of color. Pair with mashed potatoes or crusty bread to soak up the delicious sauce!