Description
Tender, golden-browned chicken thighs braised in sweet apple cider with deeply caramelized onions, fresh herbs, and a touch of garlic. This skillet dinner is rustic, rich, and loaded with fall flavor — perfect over mashed potatoes or crusty bread.
Ingredients
2 lbs bone-in, skin-on chicken thighs (or breasts if preferred)
Salt and black pepper, to taste
2 tbsp olive oil
4 yellow onions, thinly sliced
4 cloves garlic, minced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
2 cups apple cider
1 cup chicken broth
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Optional: 1 tbsp butter for finishing
Instructions
Pat chicken dry and season with salt and pepper. In a large skillet or Dutch oven, heat oil over medium-high. Sear chicken until browned on both sides. Remove and set aside.
Add sliced onions to the same skillet. Cook over medium heat for 20–25 minutes, stirring often, until deeply golden and caramelized. Add garlic, thyme, and sage; cook 1 minute.
Stir in cider, broth, mustard, and vinegar. Bring to a simmer, then nestle chicken back in, skin side up.
Cover and braise over low heat for 25–30 minutes, or until chicken is tender and cooked through.
Optional: Uncover for the last 5 minutes and let sauce reduce slightly. Stir in a tablespoon of butter for added richness.
Serve warm with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450 / Serving
- Sugar: 10g / Serving
- Fat: 28g / Serving
- Carbohydrates: 18g / Serving
- Protein: 32g / Serving