Cider-Braised Chicken with Apples & Onions
This Cider-Braised Chicken with Apples & Onions recipe is a delightful celebration of autumn flavors, marrying tender chicken thighs with the natural sweetness of apples and the savory depth of onions. The gentle simmer in apple cider and cider vinegar creates a luscious, tangy sauce that perfectly complements the crispy skin and juicy meat of the chicken. It’s a comforting, elegant dish that feels both rustic and refined, ideal for cozy family dinners or impressing guests with minimal effort. The balance of sweet, tart, and herbaceous notes makes this a standout meal that you’ll want to return to again and again.
Reasons to Love Cider-Braised Chicken with Apples & Onions
- Bold yet simple flavors: The combination of apple cider, apples, and onions infuses the chicken with a rich, nuanced taste that’s both sweet and savory.
- One-pan convenience: Everything cooks in one skillet, making cleanup a breeze and the cooking process straightforward.
- Perfectly crispy skin: Starting the chicken skin-side down in olive oil ensures a golden, crunchy exterior before it’s gently braised.
- Seasonal ingredients: Apples and onions shine brightest in the fall, making this dish ideal for that cozy time of year.
- Versatile for any meal: Serve it over rice, mashed potatoes, or alongside roasted vegetables for a satisfying feast.
- Great for meal prep: The flavors deepen over time, so leftovers taste even better the next day.
Your Shopping Guide
- Chicken Thighs: Choose 4 bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Olive Oil: A good quality extra virgin olive oil for browning the chicken.
- Onions: Two medium onions, preferably yellow or sweet onions, sliced thin to caramelize perfectly.
- Apples: Two crisp apples like Honeycrisp or Granny Smith, cored and sliced to add a tart sweetness.
- Apple Cider: 2 cups of fresh apple cider to braise the chicken and create the sauce.
- Apple Cider Vinegar: 2 tablespoons to add brightness and balance the sweetness.
- Dried Thyme: 1 teaspoon for an earthy, aromatic touch.
- Salt and Pepper: To taste, essential for seasoning throughout.
- Fresh Thyme: For garnish, adding a pop of color and fresh herbal aroma.
Toolbox for This Recipe
- Large Skillet or Sauté Pan: Preferably oven-safe, to sear and braise the chicken.
- Tongs: For flipping chicken thighs without tearing the skin.
- Sharp Knife: To slice onions and apples evenly.
- Wooden Spoon or Spatula: For stirring the onions and apples gently.
- Measuring Cups and Spoons: To keep the ingredient portions precise.
- Plate or Tray: To temporarily hold the chicken after searing.
- Lid or Aluminum Foil: To cover the skillet during braising.
Cider-Braised Chicken with Apples & Onions Cooking Guide
Step 1: Prepare the Ingredients
Start by slicing the onions and coring and slicing the apples. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This helps the skin crisp up beautifully during searing.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil over medium-high heat in your skillet. Once shimmering, add the chicken thighs skin-side down. Sear without moving for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set it aside on a plate.
Step 3: Cook the Onions and Apples
In the same skillet, reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until they begin to soften and caramelize, about 8 minutes. Then add the apple slices and cook for an additional 3-4 minutes, allowing the apples to soften but not turn mushy.
Step 4: Deglaze and Braise
Pour in the 2 cups of apple cider and 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon of dried thyme and season with additional salt and pepper to taste.
Return the chicken thighs to the skillet, nestling them into the onions and apples with the skin side up. Cover with a lid or foil, reduce the heat to low, and let everything braise gently for 25-30 minutes until the chicken is cooked through and tender.
Step 5: Finish and Garnish
Once the chicken is done, remove the lid and increase the heat slightly to reduce the sauce if it seems too thin. Spoon the rich cider sauce over the chicken and garnish with fresh thyme sprigs for an inviting presentation.
This dish pairs wonderfully with creamy mashed potatoes or a side of roasted vegetables. For a comforting twist, try it alongside our Classic Chicken Pot Pie to elevate your dinner table.
Seasonal Adaptations
- In spring or summer, swap apples for ripe pears for a subtly different sweetness.
- Add 1-2 cloves of minced garlic when cooking onions for a savory boost.
- In winter, incorporate a pinch of cinnamon or nutmeg to warm up the flavor profile.
- Use fresh thyme leaves instead of dried if you have them on hand for a brighter herbaceous note.
Troubleshooting Tips
- If the chicken skin isn’t crisping up, make sure the pan and oil are hot before adding the chicken and avoid crowding the pan.
- If the sauce is too thin after braising, remove the chicken and simmer uncovered until the liquid thickens to your liking.
- To prevent apples from turning mushy, add them later in the cooking process and cook just until tender.
- If the cider is too sweet, balance with a bit more apple cider vinegar or a squeeze of fresh lemon juice.
Make-Ahead & Storage
This recipe stores beautifully and often tastes better the next day once the flavors have melded. To store, cool the chicken and sauce completely and transfer to an airtight container. Keep refrigerated for up to 3 days.
Reheat gently on the stovetop over low heat to avoid drying out the chicken. You can also freeze the cooked chicken and sauce for up to 2 months; thaw overnight in the fridge before reheating.
Cider-Braised Chicken with Apples & Onions Q&A
Can I use chicken breasts instead of thighs for this recipe?
While chicken breasts can be used, thighs are preferred due to their higher fat content and flavor which hold up better during braising. Breasts may dry out if overcooked, so if using them, reduce the cooking time accordingly.
What type of apple cider should I use?
Use fresh, unfiltered apple cider for the best flavor. Avoid sweetened or spiced varieties as they can alter the intended taste of the dish.
Is it necessary to use bone-in, skin-on chicken thighs?
The bone and skin add flavor, moisture, and texture, making the dish richer and more satisfying. You can use boneless, skinless thighs, but the cooking time will be shorter, and the texture slightly different.
Can I make this recipe in a slow cooker?
Yes, you can adapt it for slow cooking by searing the chicken first, then adding all ingredients into the slow cooker. Cook on low for 4-6 hours or until the chicken is tender. However, searing the chicken skin beforehand is key to maintaining crispiness.
Keep Cooking
- For a tangy twist on chicken, try our Apple Cider Glazed Chicken Thighs recipe.
- If you love caramelized onions, don’t miss the rich and creamy Caramelized Onion Mushroom Pasta.
- Explore comforting classics like our Classic Chicken Pot Pie for hearty, family-friendly meals.
Save & Share
If you loved this Cider-Braised Chicken with Apples & Onions, be sure to bookmark it for your next cozy dinner. Share it with friends and family who appreciate simple yet sophisticated meals. Snap a photo of your creation and tag it on social media to spread the joy of comforting fall flavors!
With its perfect balance of sweet apples, savory onions, and tender chicken enriched by apple cider, this recipe is a must-try for anyone looking to elevate weeknight dinners. The magic of braising unlocks deep flavors with minimal effort, and the crisp skin adds texture that’s hard to resist. Whether you’re cooking for yourself or hosting a special meal, this dish promises to deliver warmth and satisfaction in every bite.
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Cider-Braised Chicken with Apples & Onions
Ingredients
Equipment
Method
- Start by slicing the onions and coring and slicing the apples. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This helps the skin crisp up beautifully during searing.
- Heat 2 tablespoons of olive oil over medium-high heat in your skillet. Once shimmering, add the chicken thighs skin-side down. Sear without moving for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set it aside on a plate.
- In the same skillet, reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until they begin to soften and caramelize, about 8 minutes. Then add the apple slices and cook for an additional 3-4 minutes, allowing the apples to soften but not turn mushy.
- Pour in the 2 cups of apple cider and 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon of dried thyme and season with additional salt and pepper to taste.
- Return the chicken thighs to the skillet, nestling them into the onions and apples with the skin side up. Cover with a lid or foil, reduce the heat to low, and let everything braise gently for 25-30 minutes until the chicken is cooked through and tender.
- Once the chicken is done, remove the lid and increase the heat slightly to reduce the sauce if it seems too thin. Spoon the rich cider sauce over the chicken and garnish with fresh thyme sprigs for an inviting presentation.
Notes
- For a savory boost, add 1-2 cloves of minced garlic when cooking the onions.
- Swap apples for ripe pears in spring or summer for a different sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
